Pizza on the Grilling Stone

I received a special grilling stone from our two chef friends (Gretchen and Aaron) for our wedding – thank you guys! This is the one that I am lucky enough to have. It is pretty versatile and you can cook a lot on it, I definitely recommend it.

We tried it out a few weeks ago and I am ready for another go at using it. It was fun but I definitely need some practice.

I made pizza dough using this recipe that I found. Pizza dough is yet another thing that I really need to practice making. This one came out ok, it didn’t rise as well as I would have liked. I need to get in to the habit of planning ahead and making my dough a little farther in advance. I often decide on a whim that I want pizza and then become a little impatient and end up not giving the dough enough time to rise because I am starving!

We heated the charcoal up and placed the stone on the grill. I had enough dough to make two pizzas. I got the dough ready by stretching and rolling it out and putting cornmeal on the bottom to keep it from sticking to the stone. I got all my ingredients ready and headed out to the grill.

We placed the dough for pizza #1 down on the stone and then tried to put all the toppings on. We covered it and waited about 10-15 minutes. That was too long! We definitely burnt our first attempt at grilled pizza. It tasted ok, but it was really burnt on the bottom…

So my next attempt was a little better. I got the dough ready for pizza #2. This time I put it right on the pizza peel so I could slide it off really fast onto the stone. I put all the toppings on it before I put it on the grill.

Here we go, pizza #2:

Roll out the dough

Fresh tomatoes


prosciutto and chopped up kalamata olives


Fresh basil


Topped with fresh mozzarella cheese and a little salt and pepper.

I carried the whole thing out to the grill and slid pizza #2 off pretty quickly, covered up the grill and waited another ten minutes.


Pizza #2 was pretty successful!

It got stuck a little bit on the stone because there were some burnt  spots from pizza #1 that I couldn’t get off. It was a great first attempt but I think next time I will do a much better job.

Improvements for next time:

  • Do not burn the first pizza or all other pizzas will get stuck.
  • Put the prosciutto on the top so it gets crispy instead of soggy.
  • Try putting the cheese under the toppings.
  • Less toppings, so they aren’t fighting against each other, the olives kind of took over this time.

I also really want to try to grill a pastry on the grill using the stone. I think I may attempt a peach tart!

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