Homemade Pizza on a Pellet Grill: Your Ultimate Backyard Upgrade
Making homemade pizza is always a good idea. But sliding your pie onto the grates of a pellet grill turns it into something pretty amazing. The hot, smoky air melts the cheese just right, crisps the crust beautifully, and gives everything that hint of wood-fired flavor you just can’t get from your regular oven. Over the years, I’ve played around with different doughs, toppings, and tricks. It’s become one of my favorite excuses for hanging out on the patio, experimenting with flavors, and enjoying a slice (or three) straight off the grill.
You don’t have to be a pitmaster or a professional pizzaiolo to make this work. Everything you need is easy to find, and you’ll get consistently great results. Whether you stick with classic pepperoni or go wild with your toppings, pellet grilled pizza is laid-back fun with restaurant level flavor. If you love smoky, crispy-edged pizza with gooey cheese, this method is worth checking out.
Why Pellet Grill Pizza Tastes So Good
- Wood fired flavor, right at home. Pellets infuse your pizza with a light smokiness that an indoor oven just can’t match.
- Extra crispy crust. Pellet grills hit high temps that help create a crust with authentic bite.
- Great for gatherings. Everyone can customize their own pie with their favorite toppings, and it’s actually fun to watch pizzas cook on the grill.
- No pizza oven needed. If you already have a pellet grill, you’re set. No special pizza oven required.
What You’ll Need
Here’s a quick look at what you need for pizza night on the pellet grill:
- 1 batch pizza dough (store bought or homemade)
- Olive oil or nonstick spray
- Flour or cornmeal for dusting
- Your favorite pizza sauce
- Shredded mozzarella cheese (and any other cheeses you love)
- Your choice of toppings (pepperoni, veggies, cooked sausage, etc.)
- Pellet grill (Traeger, Pit Boss, Camp Chef, or similar)
- Wood pellets (I like oak, hickory, or apple for pizza)
- Pizza stone or cast iron pizza pan. This is optional, but makes a huge difference.
- Pizza peel or a flat baking sheet
Step by Step: How to Make Pizza on a Pellet Grill
1. Get Your Grill Hot
Preheat your pellet grill to 450°F to 500°F. This usually takes about 15 to 20 minutes, depending on your grill. If you have a pizza stone or cast iron pizza pan, put it on the grates while the grill preheats. Getting it really hot will help your crust puff and crisp up fast.
2. Prep Your Dough
Roll or stretch your pizza dough on a floured countertop until it’s about 12 inches across. I like a medium thin crust for the grill; it cooks quickly and holds up to toppings. Dust a pizza peel or a flat baking sheet with flour or cornmeal, and gently transfer the stretched dough onto it.
3. Build Your Pizza
Brush a little olive oil on the dough since it helps keep things crispy and prevents sticking. Spread your sauce evenly, leaving a small border for the crust. Sprinkle cheese liberally, then add your favorite toppings. Don’t pile on too much or the dough might get soggy in the middle.
4. Slide Pizza onto the Grill
Open the pellet grill, and quickly slide the pizza onto the hot stone or cast iron pan. If you’re going straight onto the grates, just be gentle and confident. It helps to use plenty of cornmeal to stop it from sticking. Shut the lid right away to keep the heat in.
5. Let it Cook
Pizzas usually take about 10 to 15 minutes on the pellet grill, depending on how thick your dough is and how many toppings you used. Give it a peek after 8 minutes, rotating once for even cooking. The cheese should be bubbly and golden, with some browning on the edges of the crust.
6. Slice, Serve, and Enjoy
Once your pizza looks just right, use your peel or tongs to take it off the grill. Let it rest for a minute or two; it’s hot! Slice it up and dig in while everything is still melty and perfect. Pizza tastes even better outside with a cold drink in hand.
Tips & Tricks for Next Level Pizza
- If you like extra charred edges, use high heat pizza stones designed for outdoor grills.
- For thin crispy crusts, roll your dough out as thin as you dare. Just keep toppings simple so everything cooks evenly.
- Playing with pellet flavors is fun as well. Use fruitwood pellets for a lighter flavor or oak and hickory pellets for something bolder.
- Precook ingredients with lots of moisture, like mushrooms, peppers, or sausage, so your dough stays crisp.
- If making several pizzas, use two peels or a baking sheet so you can prep one pie while the other cooks.
- Leftover pizza reheats really well on a slice of foil on the grill the next day.
Popular Topping Combos
- Classic Margherita: Tomato sauce, fresh mozzarella, sliced tomatoes, and basil leaves brushed with olive oil.
- Pepperoni & Hot Honey: Sliced pepperoni, mozzarella, and a drizzle of honey just before serving.
- BBQ Chicken: BBQ sauce, cooked chicken, red onion, and sharp cheddar cheese.
- Veggie Lover: Sautéed mushrooms, zucchini, roasted peppers, onions, and feta.
- Supreme: Italian sausage, pepperoni, bell peppers, olives, and red onion.
Pellet Grill Pizza FAQs
Q: Can I skip the pizza stone?
Cooking pizza directly on the grill grates works pretty well, but a stone or cast iron pan helps create that professional bottom crust. If you use the grates, just double-check that your dough is floured or dusted with cornmeal to avoid sticking.
Q: Does the type of pellet matter?
Each type of wood pellet gives a slightly different flavor. Apple and cherry keep things light and a little sweet, while hickory or oak bump up the smoky flavor. For pizza, I usually grab a mild wood like maple or fruitwood, but use what you have, it all works!
Q: How do I keep the pizza from sticking?
Use plenty of flour or cornmeal on your peel and pizza stone. Brushing the dough with oil also helps. If you’re nervous, start with a parchment paper round between dough and peel (just remember to remove it after a few minutes on the grill to keep things crisp).
Q: What about frozen or premade dough?
Both options work fine. Thaw frozen dough in the fridge, then bring it to room temperature before stretching. If you want to speed things up, a good premade dough from the store makes it almost too easy.
Q: Can I make deep dish or Detroit style pizza on a pellet grill?
You can! Use a cast iron skillet or rectangular pan for deep dish pizza. Oil it well, press the dough in, and pay attention to cooking time. The grill lid traps heat but you may need to let it go a little longer, so the inside cooks through.
Share Your Pizza Wins!
Once you try pizza on the pellet grill, it’s tough to go back to your kitchen oven. This is a fun twist on backyard cooking, and the flavor is hard to beat. Let’s hear about your favorite topping combos or secret tricks. Leave a comment below and swap some pizza stories. Happy grilling!
Extra Section: Making Your Own Pizza Dough
If you want to step up your pizza game, try mixing up a simple dough at home. All you need is flour, yeast, water, olive oil, and a pinch of salt. Mix the ingredients, knead until smooth, then let the dough rise for about an hour. Homemade dough rewards you with an easy stretch, better chew, and that freshly baked bread smell. Plus, you can make a big batch, divide it up, and freeze the extras for future pizza nights on the grill.
There are lots of recipes out there if you want to dig into the details, but this basic method delivers excellent results and lets you tailor the texture to your preference. Experiment with bread flour for a little extra chew, or add a spoonful of honey for a touch of sweetness if you want a softer crust. With homemade dough, you get to control everything, making each pizza night uniquely yours.