Pizza on the Grill

John Lancia, Cook, Weavers Way Ambler


  • Ready-made pizza dough (versions from Four Worlds Bakery and Conshohocken Bakery are available at Weavers Way)

  • Pizza sauce (homemade if time permits; the organic Muir Glen jarred sauce is good, too)

  • Shredded cheese (I like to use a mozzarella/provolone/Parmesan blend) 

  • Toppings of your choice

Equipment Needed:

  • Outdoor grill 
  • Pizza stone (make sure it can handle high temps — some pizza stones can only be used in the oven and not on the direct heat of the grill)
  • Pizza screen to set on the stone, which prevents sticking and allows air to flow underneath for a crispy crust
  • Pizza peel for moving your pizza onto and off the grill


  • Place a 12-to-15-inch pizza stone in the center of your grill and heat to 500 degrees.
  • Roll out your dough on a clean, lightly floured surface; I use a combination of hand stretching and a rolling pin (if needed) to get the dough to the appropriate size circle. If the dough is too elastic, cover it with a clean towel and let it rest. 
  • Once the dough is rolled out in a circle, carefully transfer it to the screen and begin building your pizza. Once you have your sauce, cheese and toppings of choice, you can start baking. Using the peel, place your pizza on the preheated stone on the grill. Close the grill and bake for eight to 10 minutes until the crust is nice and crispy on the bottom. Remove pizza from grill, slice and serve.