Quick Answer
To grill pizza on a Baking Steel griddle, preheat the steel on a gas or charcoal grill for at least 30 minutes, stretch your dough thin, and launch it directly onto the hot steel. Grill for 2-3 minutes per side, then add toppings and finish with a brief second grilling for a crispy, charred crust.
Baking Steel
Grilling pizza adds a smoky depth you just can't get from an indoor oven. When you pair that fire-kissed flavor with the intense heat retention of a Baking Steel griddle, you get a crust that's crispy on the outside, chewy inside, and blistered in all the right places. This guide walks you through the entire process—from preheating your grill to pulling off a pie that rivals your favorite pizzeria.
Whether you're a weekend griller or a pizza enthusiast, using a Baking Steel griddle on your grill is a game-changer. It distributes heat evenly, prevents flare-ups, and gives you a large, flat surface that mimics a wood-fired oven floor. Here's how to make it work, step by step.
Why a Baking Steel Griddle Works on the Grill
A Baking Steel griddle is essentially a thick slab of steel that excels at conducting and retaining heat. On a grill, it creates a stable, non-flare-up surface that reaches temperatures high enough to char pizza dough quickly. Unlike a pizza stone, steel heats up faster and transfers heat more efficiently, giving you that coveted leopard-spotted crust.
The griddle's flat surface also makes it easy to slide pizzas on and off, and it doubles as a plancha for grilling vegetables or searing meats while your pizza rests. It's a versatile tool that earns its place on any grill.
- Preheat the steel on the grill for at least 30 minutes to ensure even heat distribution.
- Use a grill thermometer to monitor the surface temperature; aim for 500-600°F (260-315°C).
Choosing the Right Dough and Toppings
For grilled pizza, a medium-hydration dough (around 60-65%) works best. It's easy to stretch without tearing and holds up well to high heat. If you're short on time, a store-bought dough can work, but for the best results, consider a 72-hour cold-fermented dough. The 72-Hour Pizza Dough Mix from Baking Steel simplifies the process—just add water and let time do the work. The result is a flavorful, airy crust that grills beautifully.
Keep toppings light. Heavy sauces and excessive cheese can make the crust soggy. Opt for a thin layer of sauce, quality mozzarella, and pre-cooked meats. Remember, you'll grill the dough first, then add toppings and finish with a second grilling, so don't overload.
- Stretch dough on a floured surface or parchment paper to prevent sticking.
- Par-grill the dough for 2-3 minutes before adding toppings.
Preheating and Managing Heat
Place the Baking Steel griddle directly on the grill grates over medium-high heat. Close the lid and preheat for at least 30 minutes. This allows the steel to reach a consistent temperature across its surface. If your grill has hot spots, rotate the steel occasionally to ensure even heating.
the Baking Steel griddle
Monitor the temperature with an infrared thermometer. The ideal surface temperature for grilling pizza is around 600°F (315°C). If it's too hot, the dough will burn before the toppings cook; too cool, and you'll get a chewy, pale crust. Adjust the burners or move coals to fine-tune.
- Don't skip the preheat—a cold steel will stick and cook unevenly.
- Keep the lid closed as much as possible to maintain heat.
Launching the Pizza onto the Steel
A pizza peel is essential for a smooth launch. Dust a wooden or metal peel with flour or cornmeal to prevent sticking. The 14" Pizza Peel – Cherry Wood is a great choice: its tapered edge slides under dough easily, and the natural wood surface helps prevent sticking. Place your stretched dough on the peel, give it a gentle shake to ensure it moves freely, then slide it onto the hot steel with a quick forward motion.
If the dough sticks to the peel, don't force it. Lift the edge and sprinkle more flour underneath. A stuck pizza will tear and create a mess. Once on the steel, close the lid and let it cook undisturbed for 2-3 minutes.
- Work quickly to avoid the dough sticking to the peel.
- If using a metal peel, dust it lightly with semolina for extra slip.
Grilling and Topping: The Two-Stage Method
Grill the dough on one side for 2-3 minutes until it's puffed and has grill marks. Using tongs or a peel, flip it over. Now, add your toppings on the grilled side. This method ensures the bottom is fully cooked and crisp, while the top gets a chance to melt and brown without burning the crust.
After topping, close the lid and grill for another 3-5 minutes, until the cheese is bubbly and the edges are charred. Rotate the pizza halfway through for even cooking. Remove with a peel and let it rest for a minute before slicing.
- Don't overload with toppings—less is more for a crispy crust.
- Use a pizza cutter or rocker for clean slices; a dull knife will crush the crust.
Step-by-Step Grilled Pizza on a Baking Steel Griddle
- Preheat the griddle: Place the Baking Steel griddle on your grill and preheat on high for 30-40 minutes, until the surface reaches 500-600°F. Checkpoint: The steel should be smoking hot; if you can hold your hand an inch above for more than 2 seconds, it's not ready.
- Prepare your dough: Stretch your dough on a floured surface to your desired thickness. Keep it uniform to avoid burnt edges. Checkpoint: If the dough springs back, let it rest for 10 minutes before stretching again.
- Launch the pizza: Dust a peel with flour, place the dough on it, and slide it onto the hot steel with a quick forward motion. Checkpoint: Give the peel a shake before launching; if the dough doesn't move, add more flour.
- Grill the first side: Cook for 2-3 minutes with the lid closed, until the bottom is golden and the top is puffed. Checkpoint: Peek under the crust; it should have distinct grill marks and release easily from the steel.
- Flip and add toppings: Use tongs or a peel to flip the crust. Add a thin layer of sauce, cheese, and toppings on the grilled side. Checkpoint: Don't overload; a few quality toppings ensure even melting and crispness.
- Finish grilling: Close the lid and grill for 3-5 more minutes, until the cheese melts and the edges char. Rotate once for even cooking. Checkpoint: The pizza is done when the cheese is bubbly and the bottom is crisp; remove promptly to avoid burning.
Products That Make Grilled Pizza Easier
- The 14" Pizza Peel – Cherry Wood: Handcrafted in the USA from premium cherry wood, this peel is lightweight, beautifully finished, and ready to help you master the art of baking on steel. Its tapered edge slides easily under dough, while the natural wood surface helps prevent sticking for a clean launch into... A reliable peel is crucial for getting your pizza onto the hot steel without tearing. The cherry wood's non-stick surface and tapered edge make launching effortless, even for beginners.
- 72-Hour Pizza Dough Mix — Just Add Water: Judge.me %20AppleWebKit%2F537.36%20(KHTML%2C%20like%20Gecko)%20Chrome%2F151.0.0.0%20Safari%2F537.36&site=bakingsteel.com This mix simplifies making a high-quality, cold-fermented dough that develops flavor and structure over 72 hours, giving you a grilled pizza crust with superior taste and texture.
Grilling pizza on a Baking Steel griddle is a rewarding technique that yields a professional-quality crust with a smoky twist. With proper preheating, a good dough, and a reliable peel, you'll be turning out perfect pies all summer long. Fire up the grill and enjoy the best pizza you've ever made at home.
