I'm going to show you how to grill pizza at home on a charcoal or gas grill and without a stone. In addition to being a great method for cooking pizza, it also imbues your food with a smoky flavor you just don't get in a home oven. Your barbecues are about to get an upgrade!
Use a rolling pin to roll out each dough ball into an oval, dusting with flour as needed. Grease a baking sheet and place the pizza dough on top.
Spread the tomato sauce over the dough, leaving a 1" border around the outside.
Add the mozzarella cheese.
Let your guests or family add whatever toppings they like for each individual pizza. I included what I used in the ingredient list.
Heat the grill to high heat.For gas grill: Light all of the burners to preheat the grill. Then, turn off half of the burners for an indirect and direct heat source.For charcoal grill: Using long tongs, move all of the charcoal to cover only ½ of the grill. Doing this will give you a direct and indirect heat source.
Place the pizzas on the direct heat side of the grill (in the pan) and close the grill for 4 to 5 minutes. This will make the crust easier to transfer directly onto the grill later.
Now that the crust has baked a bit, place the pizzas onto the indirect heat area of the BBQ grill (without the pan). This would be the area where there is no flame directly below the pizza. Cover the grill and finish cooking until done, when the cheese is melted and crust is fully cooked; slightly charred is perfectly fine (this will only take another 4 to 5 minutes so keep a close eye on it).
Slice, serve & enjoy!
Notes
For leftovers, cover and store them in the fridge for up to 4 days.
These are optional toppings. You can try my topping ideas or just use your favorite.
Let the pizza rest for 2 minutes so that it's easier to slice without the cheese running all over the place.
A light char is great and makes it taste like it came out of a pizza oven, but careful not to overdo it.
Adding the cheese before the toppings helps to prevent the crust from getting soggy.