Pizza from the Grill & Pizza Oven: Here's how to make it delicious

Pizza oven and grill: A better way to make pizza?

Traditionally, pizza is baked in just a few minutes in very hot stone, wood, or gas ovens. The high temperatures make the thin dough beautifully crispy, while the toppings stay juicy. With a grill, you can easily recreate these ideal conditions. Smaller charcoal grills or gas grills with a lid are best, as they allow the heat to concentrate inside.

Top tip: When making pizza on the grill, it's best to use a pizza stone. This slab, made of a heat-resistant material like cordierite, gets incredibly hot and ensures the dough bakes quickly and evenly.

It's even easier with a pizza oven. It has the same design as the large models in a pizzeria, but is more compact and makes a great addition to your garden barbecue area. The baking chamber is particularly low, delivering concentrated heat from above and below. The oven heats up quickly and comes with its own pizza stone.

Pizza on the grill: What you need to know

The most important thing is that the heat can build up inside the grill. This allows the temperature to rise and cooks the pizza to perfection in a flash. This happens automatically in a pizza oven thanks to the low cooking chamber, but for grills with a high lid, a pizza stone and a few tips will help:

• Heat the grill up properly. Set gas burners to maximum power or use a mix of briquettes, charcoal, and wood logs. Let the briquettes heat up first, then the charcoal will provide the next boost of heat, and finally, add the wood logs on top.
• Sprinkle the pizza stone with a little flour or semolina. This prevents fresh dough from sticking to it and allows you to easily remove the finished pizza.
• Place the pizza stone in the centre of the grill right from the start when heating it up. However, make sure that the heat sources (embers or burners) only hit the stone indirectly, so the pizza doesn't burn.
• Use a special pizza peel. With this grill accessory, you can avoid burns and always have a firm handle on your pizza base.
• Keep an eye on the pizza. The baking process only takes a few minutes. Therefore, check regularly to see if the toppings are cooked and the cheese has melted, but the base is not yet burnt.

Cleaning tip: The pizza stone should not be cleaned with washing-up liquid or too much water. Let it cool down in the grill, scrape off any dough residue, and wipe it only with a slightly damp cloth. Avoid sudden temperature changes, otherwise the stone may crack.

Tips for your pizza oven

A classic pizza oven lets you unleash your culinary creativity. It heats up intensely to reach the highest possible temperature. Here are a few tips and tricks to make your pizza a real highlight:

• When shaping the pizza base, gently stretch it from the inside out and do not press the crust down. This will allow it to rise and become light and airy.
• Go easy on the toppings. The less you load onto your pizza, the crispier and more balanced the result will be.
• Pre-cook meat, fish, and ingredients with a high water content. This extra step allows moisture to escape, so your pizza won't get soggy.
• Rotate the pizza. Let the dough bake for about 30 seconds before carefully rotating the pizza on its own axis. This guarantees a more even bake.
• Let it rest. Allow the pizza to cool for one to two minutes before cutting and serving. This helps the structure to set and makes it even crispier.

Tasty Tip: In the Lidl Recipe World, you'll find classics, trendy suggestions, and great pizza ideas for the whole family. Click here to discover them!