You’ve got a pizza stone, but imagine how to use a pizza stone on the grill. I mean, knowing the best practice when it comes to using a pizza stone on a grill in order not to mess things up. The following is a guide that takes you through using your pizza stone on the grill.
Grilling pizza is a great way to make your favorite meal even better! The key is heating up the stone first, then getting it onto your grill as soon as possible. The heat from the stone will cook your dough evenly and quickly for a crust that’s crispy on the outside and chewy on the inside.
How to Use a Pizza Stone on the Grill
Preheat your pizza stone.
The first step to making a perfect pizza on your grill is to preheat your pizza stone. This can be done in a couple of ways, but the most effective method is with an oven or broiler. If you have an outdoor oven, simply place your stone directly on top and set it to 450 degrees Fahrenheit.
Alternatively, if you don’t have an outdoor oven (or live somewhere where temperatures regularly get below freezing), start by preheating the broiler of your indoor kitchen range all the way up to 500 °F, then place the stone underneath as close as possible without getting burned or causing sparks.
Once heated through, remove it from the heat source and allow it to cool down for 10-15 minutes before proceeding with cooking pizzas on it.
Remove your dough from the refrigerator at least 30 minutes before using it.
While your grill is heating up, remove your dough from the refrigerator at least 30 minutes before you plan to use it so that it can come to room temperature. The dough should come to room temperature before you start cooking it. If you do not let the dough come to room temperature, it will not cook evenly and you may end up with raw centers or burnt edges.
Use plenty of flour on both sides when rolling out the dough before putting them on your peel so that they won’t stick when being transferred onto/off of hot surfaces like these ones here at home today! This step may seem tedious, but trust me when I say it’s worth taking care of here.
Oil a cutting board or work surface with olive oil and roll the dough out into a circle about 1/4″ thick.
- Roll out the dough to 1/4 inch thick. If you’re using a pizza peel, oil it with olive oil before rolling the dough onto it. If not, use a floured surface and flour your hands to prevent sticking.
- Gently press the dough’s edges inwards with your fingers or a rolling pin to make them slightly thicker than the rest of the circle; this will keep the toppings from running off while grilling!
- Place the pizza stone on the grill rack (or directly over coals if using an outdoor grill) and preheat for about 20 minutes at 500 degrees Fahrenheit (260 degrees Celsius).
Carefully pull the pizza peel toward yourself and gently shake it back and forth until the pizza slides easily onto the hot stone.
Next, you’ll be using the pizza peel to transfer your pie from the countertop to the stone. To do this, carefully pull the pizza peel toward yourself and gently shake it back and forth until the pizza slides easily onto the hot stone.
Make sure that you have a well-oiled grill grate before cooking because if your dough sticks to it, it will be very difficult for you to remove it without ruining its shape! If your dough does end up sticking to anything on your grill, don’t fret. Just use tongs or another pair of utensils (metal ones work best) underneath it while pulling away from yourself. This should make removing any piece of burnt cheese or sauce easier than just trying to grab it with your fingers alone!
Using oven mitts, carefully place the pizza in the center of your grill.
You can use the pizza stone directly on your grill, but the stones are heavy and hot, so you will want to be careful.
If you want a crispier crust, place a pizza peel on top of the stone and then carefully add your dough. If you don’t have a pizza peel, use an oven mitt to grab the edge of your dough (this will keep it from falling into the charcoal). Slide it off and onto your grill. This method is also helpful when trying to transfer pizzas from one area of your grill to another.
Close the Lid to Hold in the Heat and Allow the Stone to Cook Evenly.
If you have a kettle-style charcoal grill with a lid, close the lid to hold in the heat and allow the stone to cook evenly. If using an electric or gas grill, turn off all but one of the burners. For gas grills, keep the lid closed and turn off all but one of the burners so that only indirect heat is used.
Check This Before Using a Pizza Stone on Your Grill
- Keep the lid closed as much as possible while grilling. For gas grills, keep the lid closed and turn off all but one of the burners so that only indirect heat is used.
- Temperatures ranging from 400 °F to 500 °F (200 °C to 260 °C) yield the best results. If you have a thermometer on your grill, use it during this process!
- Use a pizza stone made specifically for grilling if possible, since they will be able to withstand higher temperatures than traditional baking stones or tiles. You can also place a piece of heavy-duty aluminum foil underneath your stone if you don’t have one specifically designated for grilling pizza; however, this may cause issues with getting an even temperature throughout, so we recommend using an actual stone if possible!
When you’re using a pizza stone on your grill, it’s important to remember that your grill is not a conveyor belt. For best results, cook one pizza at a time on your grill. If you’re cooking multiple pizzas at once, make sure you give them enough space between each other when they’re on the peel before transferring them onto the stone.
Additionally, don’t crowd the stone, try to cook no more than two medium-sized pizzas per stone at once, and don’t let crusts overlap when they’re being transferred from peel to stone so that they cook evenly and don’t burn or stick (the same goes for making sure you have enough room between each pie).
It’s also recommended that you adjust the flame under each pizza as needed throughout its cooking process, so it doesn’t get too hot or too cold while cooking. If necessary, keep an eye out for air bubbles forming under the cheese or sauce. This could mean that there is too much moisture between the layers of dough, which stops them from crisping or browning properly and could cause burning instead.
FAQ on How to use a Pizza Stone on the Grill
Can you put a pizza stone directly on a grill?
“No It’s too hot, and the bottom of the pizza will burn by the time the top has finished cooking. Instead, place your pizza stone in an aluminum foil drip pan with holes in it to allow steam to escape.
How long does it take to cook a pizza on the grill?
It depends on how hot your grill is and what type of dough you use—whether it’s regular or gluten-free, for example—but generally speaking, about 8 minutes per side for medium-crusted pizzas.
How do you cook a pizza on the grill?
The best way to cook pizza on your grill is to place it directly on the grate and close the lid. If you have a charcoal grill, wait until the coals are ashy before placing your pizza stone (or pan) in an aluminum foil drip pan with holes in it to allow steam to escape.
Do you oil a pizza stone?
No, you do not oil a pizza stone. You should only use cooking spray or olive oil on your hands when handling the dough to prevent it from sticking.
How long do you heat a pizza stone on the grill?
You want to heat the pizza stone on your grill for at least 30 minutes, but this will vary depending on how hot your grill is. For example, if you have a charcoal grill and are cooking directly over coals, it will take much longer than if you are using gas.
All in all, the best answer to your question about how to use a pizza stone on the grill is to preheat your stone and grill it for at least 15 minutes before putting anything on it. Using a peel or pizza screen will also help you transfer the dough onto your stone without burning yourself or messing up the crust too badly. Once you’re ready to cook, keep your lid closed as much as possible while grilling so that heat can build up inside instead of escaping through vents.
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