Grilled Pizza
Born at Al Forno in Providence, grilled pizza revolutionized American pizza. The dough goes directly on the grill grates, creating a smoky, blistered crust with incomparable char and crunch. A Rhode Island original!
Equipment Needed
Instructions
Make the dough: Dissolve yeast in warm water, let stand 5 minutes. Add flour, salt, and 3 tablespoons olive oil. Knead until smooth and elastic, about 10 minutes. Cover and let rise 1 hour or until doubled.
Prep toppings: Have all toppings ready and within arm's reach of the grill - grilling goes fast! Tear fresh mozzarella into pieces, crush tomatoes, grate cheese, and pick basil leaves.
Heat the grill: Get your grill very hot - 500-600F. If using charcoal, let coals develop a light ash. Clean and oil the grates well. Set up a two-zone fire (hot side and cooler side).
Shape the dough: Divide dough into 2-4 portions (smaller is easier to manage on the grill). Roll or stretch each into a thin oval or rectangle shape - doesn't need to be perfect! Brush one side generously with olive oil.
Grill the first side: Place dough oil-side down directly on hot grates. Brush the top with more olive oil. Grill 2-3 minutes until bottom is charred with grill marks and dough is set. Watch carefully - it goes fast!
Flip and top: Using tongs, flip the dough (grilled side up). Quickly add toppings to the grilled side: drizzle olive oil, scatter garlic, add torn mozzarella, dollop crushed tomatoes, sprinkle Parmigiano.
Finish grilling: Move pizza to cooler zone if needed. Close lid and grill 2-3 more minutes until bottom is charred and cheese is melted. The cheese should soften but not fully melt - that's the grilled pizza way.
Serve immediately: Transfer to a board, top with fresh basil, red pepper flakes, and flaky sea salt. Drizzle with more olive oil. Cut and serve right away while the crust is still crackling.
Pro Tips & Variations
- Oil the dough generously: This prevents sticking and creates that signature crispy, blistered crust.
- Keep it thin: Thinner dough works better on the grill - thick dough won't cook through properly.
- Work fast: Once dough is on the grill, you have seconds to act. Have everything prepped and close by.
- Irregular shapes welcome: Grilled pizza is rustic - don't stress about perfect circles.
- Less is more: Don't overload with toppings - the crust is the star here.
- Cast iron alternative: Place a cast iron pan on the grill, grates-up, for an easier grilling surface.