Grilled pizza is better than oven-baked pizza. Here’s how to make it at home

Amost nothing handles the job of making pizza at home as perfectly as your grill. With a grill-safe pizza stone, you can achieve that blistery-charred, crisp-chewy crust you usually only get with professional pizza ovens. A closed grill lid helps replicate the ambient heat of a real-deal pizza oven and brings you the magic of just-golden, bubbling cheese. The relative precision of a gas grill means it’s better suited for this task than charcoal.

To master the art of pizza-making, it’s important to know that practice makes perfect. You know the peculiarities of your own grill. You know your own tastes. Consider this recipe a blueprint from which to build your own version of pizza perfection.

To save time and your sanity, we suggest sourcing high-quality store-bought pizza dough. You’ll need about a half-pound of dough to fit a standard round pizza stone. Bring it up to room temperature for about 30 minutes if it’s refrigerated. If it’s frozen, let it thaw in the refrigerator overnight and then bring it up to room temperature.