Easy pellet grill pizza with bonus regular & gluten free pizza dough recipes! These homemade pellet grill pizzas are so easy to make and delicious too!
Curious about how to make a delicious pizza on your pellet grill? We’ve tested and retested the right method to make the perfect restaurant-quality pellet grill pizza! You’ll need a pizza stone, a pizza peel, and some delicious ingredients.
Yes! You can make a homemade pizza and cook it on your pellet grill. These grills are easy to use and are known for reaching high temperatures. That is the perfect combination for a well-made pizza in under 15 minutes. The crust will be gorgeously golden brown, the toppings will be sizzling, and the cheese will be perfectly melted.
What type of dough should you use for grilled pizza?
We recommend using raw pizza dough. Most supermarkets sell ready-made, fresh or frozen pizza dough. However, we’ve included our favorite recipe below. Keep in mind that you want a moderately moist dough that isn’t too wet or too dry. The goal is to be able to transfer it from the peel to the stone without too much hassle.
What toppings can you use on grilled pizza?
Use traditional toppings like sausage, pepperoni, chopped vegetables, and cheese for grilled pizza. We also used marinara for this pellet grill pizza recipe, but you can also use white garlic sauce, pesto, or buffalo sauce.
Equipment for this recipe
- Pellet grill
- Pizza stone (standard-sized)
- Pizza peel
- Large cutting board
- Standing mixer with dough hook (for homemade pizza dough)
- Parchment paper
- Mild-flavored wood pellets (fruit blend)
How to make homemade pizza dough
This dough recipe makes enough for one medium-sized pizza or enough pizza dough for 2 people. See below for gluten-free option.
- 1 cup warm water (110 degrees F)
- 2 1/2 teaspoons active dry yeast (one packet)
- 2 teaspoons white sugar
- 1/2 teaspoon salt
- 1 tablespoon olive oil, plus more for proofing
- 2 cups all-purpose flour
Forming the dough
- Combine the warm water, yeast, and sugar in your mixer bowl. Let the mixture sit for 5 minutes until the yeast activates and bubbles form. Next, add the olive oil and salt to the yeast mixture.
- Use the dough hook attachment to mix yeast slurry for 5 minutes on low.
- Add 1 cup of flour, scraping down the sides with a spatula.
- The dough is ready once smooth and springy when touched.
- Add a little flour and form the dough into a ball, coat with a little olive oil. Place it back into the bowl.
- Cover the bowl with a damp towel, and let it rise for 60-90 minutes, or until it has doubled in size. We recommend finding a warm spot in your kitchen for this step.
- Once proofed, use the dough as instructed.
Can you use parchment on a pizza stone?
Yes, absolutely! In fact, it’s an easier way to transfer uncooked pizzas from the peel to the stone. Keep in mind that this method works best on bready pan crusts rather than thin crunchy crusts. We recommend getting the pizza stone good and hot before adding the pizza.
Pellet grill pizza ingredients
- Pizza dough (fresh, frozen, or homemade)
- Pizza sauce
- Pepperoni slices
- Shredded mozzarella cheese
- White mushrooms, sliced
- Small yellow or red onion
- Bell pepper
How to make pellet grill pizza
Preheat your pellet grill to high heat (over 500 degrees F). Set a pizza stone on the grates, so it will warm along with the grill. You want it to be screaming hot by the time the pizza goes on. As you can see from this photo, our pizza stone is well seasoned and easy to work with!
Assembling the pizza
- Lay out a large piece of parchment paper on the countertop. It should be slightly bigger than the pizza crust. You might need to double up as needed.
- Sprinkle a little flour on the parchment and the dough, and gently roll to an even thickness.
- Next, trim the parchment, leaving a lip of paper about 1 1/2″ longer than the rolled dough. Transfer the entire thing to your pizza peel.
- Apply sauce and toppings.
Cooking pizza on a pellet grill
- Once the grill has reached high heat, transfer the pizza (with the parchment, onto the pizza stone. Close the lid, and let the pizza cook for 10-12 minutes, or until the crust is golden brown, the toppings are cooked, and the cheese has melted through.
- Carefully remove the pizza from the stone, and place it onto a cutting board.
- Let stand for 5 minutes, then slice the pizza into 4 or 8 slices.
- Double or triple the recipe and follow the steps to make more pizza!
Storing leftover pellet grill pizza
Store leftover pizza in an airtight container in the refrigerator for 3 days. Reheat in the microwave or a 350 degrees F oven until warmed through.
Topping ideas
- Sausage and onions
- Pulled pork and BBQ sauce
- Smoked brisket and Queso
- Smoked chicken and jalapenos
- Cubed turkey or sliced steak, onions, and peppers
Like this pellet grill pizza? Try these recipes too!
Gluten-Free Pizza Dough
- 3 cups gluten-free flour blend (we used Cup 4 Cup for this recipe)
- 2 teaspoons xanthan gum (omit if your flour blend already has it)
- 1 tablespoon instant dry yeast
- 1 ½ teaspoons granulated sugar
- 3/4 teaspoons salt
- 1 cup plus 2 tablespoons warm water
- 1/4 cup extra-virgin olive oil (plus extra for proofing
Making gluten-free pizza dough
- Using your stand mixer with a paddle attachment, combine flour, yeast, xanthan gum (if needed), and granulated sugar.
- Next, add the warm water and 1/4 cup of olive oil and blend over medium speed until the dough just starts to form.
- Next, turn the speed up to high and whip the dough for 2-2 1/2 minutes.
- Lightly grease a large bowl with olive oil. Place dough into the bowl and lightly brush dough with olive oil. Cover tightly with plastic wrap (or lid), and store in a warm place for 60-90 minutes, or until it has risen 1 1/2 times its original size.
- Use dough immediately, or store it in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before rolling it out.
Pellet Grill Pizza
Ingredients
- Pizza dough fresh, frozen, or homemade: see notes below for regular and gluten-free dough recipes)
- 1/3-1/2 cup pizza sauce
- 12-14 pepperoni slices
- 3/4 cup shredded mozzarella cheese
- 5 white mushrooms sliced
- 1/2 small yellow or red onion sliced thin (not pictured above)
- Sliced bell pepper your desired amount
Instructions
- Preheat your pellet grill to high heat. Set a pizza stone on the grates, so it will warm along with the grill. You want it to be screaming hot by the time the pizza goes on.
- Lay out a large piece of parchment paper on the countertop. It should be slightly bigger than the pizza crust. You might need to double up as needed.
- Sprinkle a little flour on the parchment and the dough, and gently roll to an even thickness.
- Next, trim the parchment, leaving a lip of paper about 1 1/2″ longer than the rolled dough. Transfer the entire thing to your pizza peel.
- Apply sauce and toppings.
- Once the grill has reached high heat, transfer the pizza (with the parchment, onto the pizza stone. Close the lid, and let the pizza cook for 10-12 minutes, or until the crust is golden brown, the toppings are cooked, and the cheese has melted through.
- Carefully remove the pizza from the stone, and place it onto a cutting board.
- Let stand for 5 minutes, then slice the pizza into 4 or 8 slices.
- Double or triple the recipe and follow the steps to make more pizza!
- Store leftover pizza in an airtight container in the refrigerator for 3 days. Reheat in the microwave or a 350 degrees F oven until warmed through.
Notes
Homemade Pizza Dough
This dough recipe makes enough for one medium-sized pizza or enough pizza dough for 2 people. 1 cup warm water (110 degrees F)2 1/2 teaspoons active dry yeast (one packet)
2 teaspoons white sugar
1/2 teaspoon salt
1 tablespoon olive oil, plus more for proofing
2 cups all-purpose flour
- Combine the warm water, yeast, and sugar in your mixer bowl. Let the mixture sit for 5 minutes until the yeast activates and bubbles form. Next, add the olive oil and salt to the yeast mixture.
- Use the dough hook attachment to mix yeast slurry for 5 minutes on low.
Add 1 cup of flour, scraping down the sides with a spatula. - The dough is ready once smooth and springy when touched.
Add a little flour and form the dough into a ball, coat with a little olive oil. Place it back into the bowl. - Cover the bowl with a damp towel, and let it rise for 60-90 minutes, or until it has doubled in size. We recommend finding a warm spot in your kitchen for this step.
- Once proofed, use the dough as instructed.
Gluten Free Pizza Dough
- 3 cups gluten-free flour blend (we used Cup 4 Cup for this recipe)
- 2 teaspoons xanthan gum (omit if your flour blend already has it)
- 1 tablespoon instant dry yeast
- 1 ½ teaspoons granulated sugar
- 3/4 teaspoons salt
- 1 cup plus 2 tablespoons warm water
- 1/4 cup extra-virgin olive oil (plus extra for proofing)
- Using your stand mixer with a paddle attachment, combine flour, yeast, xanthan gum (if needed), and granulated sugar.
- Next, add the warm water and 1/4 cup of olive oil and blend over medium speed until the dough just starts to form.
- Next, turn the speed up to high and whip the dough for 2-2 1/2 minutes.
- Lightly grease a large bowl with olive oil. Place dough into the bowl and lightly brush dough with olive oil. Cover tightly with plastic wrap (or lid), and store in a warm place for 60-90 minutes, or until it has risen 1 1/2 times its original size.
- Use dough immediately, or store it in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before rolling it out.
