Teenagers have it right—pizza is just about the perfect food! Whether you prefer thick or thin crust, sauce or oil, meats or veggies (or all of the above), there’s hardly a soul that doesn’t have a favorite vision of their perfect pie.
Summer-ize one of the best foods ever by grilling your pizza over an open flame on grill. The high heat simulates a wood-fired oven, giving you a bubbly, crisp, smoky crust that even a true pizzaiolo would approve of.
A mandoline makes it easy to prep fresh veggies and other toppings. We like the PL8 Professional Mandoline because you can change the settings with a turn of the knob, helping you get back to outdoor activities (and delicious pizza!) even quicker. Enjoy!
Tips and Tricks
- Pizza on the grill is all about intense, high heat and fast cooking. Preheat your grill to at least 500°F before you even think about tossing on your pizza—and hotter is even better.
- Top your pizza after placing on the grill and turning once.
- Whether or not you use a pizza stone (you can’t go wrong with our Sur La Table Pro Ceramic Pizza Stone), many pro pizza grillers will suggest keeping more than one pizza peel on hand to ensure that the pizza comes on and off the grill at the optimal time and in perfect condition. Don’t forget to dust with cornmeal!
- When topping, less really is more. A mountain of fresh veggies may sound like a good idea, but all of that water is going to end up running into the crust as it cooks. Instead, pick a few complementary flavors.
- Nothing beats a pizza party! Prep plenty of dough and sauce the night before, then have guests bring toppings to share (pro tip—assigning ingredients to specific guests keeps you from ending up with 16 packages of pepperoni).
- 94% of of Americans consume pizza on a regular basis, consuming an total of 1000 acres of pizza each day. That’s about 350 slices per second!
- Pepperoni is by far the most popular pizza topping, appearing on 36% of all pizza orders in the U.S.
- The longest pizza ever made was cooked along the Naples seafront in 2016. It measured 1.15 miles in length and took 250 chefs, five wood ovens and 200 liters of olive oil. We’re guessing it wasn’t hand-tossed.
- The world’s first pizzeria cooked their pizzas in an oven lined with lava from Mount Vesuvius. Antica Pizzeria Port’Alba opened in Naples around 1830 and still operates today!
- Summer Squash Pizza with Goat Cheese, Prosciutto and Aged Balsamic (shown above)
- Perfect Pizza Dough
- Classic Pizza Margherita
- Mushroom and Zucchini Pizza
- Pizza Bianco with Four Cheeses