5 Tips for the Best Pizza on a Pellet Grill
We grilled this pizza last weekend on the Kuma grill and it turned out amazing, in fact it was easily the best homemade pizza I have ever tasted. We have used this basic recipe several times before, but this time everything came together for pizza perfection! Follow these 5 tips to take your pellet grill pizza game to the next level.
1. Use a pizza stone.
Just like a pizza oven, a pizza stone will absorb moisture as you bake, giving you a perfectly crispy crust. A 15" pizza stone is the perfect size for the Platinum SE grill. I have the Pizzacraft 15" Ceamic Baking/Pizza Stone that we found on Amazon for a pretty good deal and if you want to cook two pizzas at the same time, buy two and you can use them side by side on the grill.
2. Get your pizza stone hot!
If you have all of the ingredients out for your crust and toppings then start your grill at 480°, open up the grill zone on the Platinum SE and set your stone on the center of the grill. It should take you about 20-30 minutes to make your pizza dough and add your toppings, which is about the perfect amount of time to get your stone nice and hot.
3. Use parchment paper.
I still can not believe how great this worked. Cut out a sheet of parchment paper the exact size of the pizza you want, (the dough recipe below is great for 2 - 12" pizzas). Roll out your dough then transfer it to the paper. When your pizza is ready for the grill, leave it on the paper and you can easily set it directly on the stone. When you rotate your pizza half way through the cook (always a good idea) you can easily slip the paper out to finish the pizza directly on the stone.
4. Try the 2 ingredient pizza dough recipe (2 cups greek yogurt and 3 cups self-rising flour).
Full disclosure, the only way that this is actually made from only 2 ingredients is if you have self rising flour. If you do not, then simply combine 3 cups of all-purpose flour with 3 teaspoons baking powder and 1 - 1/2 teaspoons salt.
Combine the yogurt and the flour in a bowl and mix until it forms a ball of dough. Knead it for a few minutes, adding a bit more flour if it is too sticky. Divide the dough in half and roll out to 2 - 12" diameter pies. Transfer the dough to the parchment paper and add your favorite toppings.
5. Throw a little cheddar on top.
We use this metal pan as a pizza peel to slip the pizza on and off of the grill. It slides super easy on the parchment paper.
If it sounds strange, dont worry, cheddar cheese is scientifically proven to add a nice flavor without affecting the texture of the mozzarella below.
When you are ready, place your pizza (parchment paper and all) on the pizza stone and turn the grill down to 425°. Rotate the pizza and remove the parchment paper after 4 minutes. Our pizzas were done after 7 minutes of total cook time. I may try new toppings, but these are 5 things that I know I will do exactly the same the next time we grill up some pizza.
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We are excited to try it out this weekend!
Good Luck! The parchment paper is a game changer.
We have used this recipe 3 or 4 times since I saw this post. It's so easy, with the 2 ingredient crust! First time we did it, we didn't have any parchment paper- I read somewhere that a paper bag would substitute. Not in this instance it didn't. The pizza tasted great, but we were eating some paper along with it. Anyway, have since gotten parchment paper, and it does work like a charm. We are using homemade goat mozzarella, and lots of fresh veggies from the garden. Very delicious! Even used homemade yogurt in the crust last night, but the crust turned out a little chewier than previous times- my yogurt was considerably runnier than Greek yogurt. I got my stone really hot and them flipped it over before we put the pizza on, so it was really really hot. Consequently, bottom was fairly dark before top was nicely done, so I don't think I'll flip it next time. Anyway, thanks for the easy delicious recipe. Glad to not be intimidated by homemade pizza anymore, and its especially cool that its "wood-fired"...