Grilled Pizza on an Electric Grill

Grilled pizza is one of the most impressive and underrated things you can make on an electric grill. The high, dry heat creates a crust that is crispy and lightly charred on the outside while remaining chewy inside, with a flavor and texture that a home oven simply cannot replicate. Most home ovens max out around 500F, but the enclosed heat of an electric grill with the lid closed creates a convection-like environment that mimics a pizza oven. The direct contact with hot grates gives you the charred, blistered bottom crust that makes Neapolitan pizza so appealing, while the lid traps heat to melt the cheese and cook the toppings from above. The two-stage cooking method is what makes this work. Grilling the dough on one side first gives it structure, so when you flip and add toppings, the crust is already set and can support the weight without sagging through the grates. This is the same technique used at professional pizzerias that grill their pizza. Store-bought dough from your grocery store's bakery section works perfectly for this. Let it come to room temperature for at least 30 minutes so it stretches easily. Do not worry about making a perfect circle. Rustic, freeform shapes are part of the charm of grilled pizza and actually work better on grill grates than round pizzas.