Direct heat is the enemy of grilled pizza

Yes, you can get a great pizza off a grill — but you have to resist the urge to cook it like a steak.

The biggest mistake people make is cranking the grill and throwing the pizza directly over the flames. That gives you a burnt crust and raw dough. The trick is indirect heat and a hot surface (preferably a pizza stone or steel).

For gas grills: Turn on two burners on high, leave one burner off. Put the stone over the off burner to preheat (10–15 minutes). Slide the pizza onto the stone, close the lid, and let the ambient heat do the work. If you want some char, finish it directly over the flame for 30–60 seconds — watch it like a hawk.

For charcoal grills: Bank all the coals to one side. Place the stone on the opposite side (the cool zone). Get the stone ripping hot (500°F+). Slide the pizza on, cover, and rotate once halfway. Same deal: direct char at the end if you want leopard spots.

A few pro tips:

• Par-bake your crust for 2–3 minutes before topping if you’re nervous about soggy dough.
• Keep toppings light — a wet pizza sogs out on a grill faster than in an oven.
• Cornmeal or semolina under the dough makes sliding onto the stone painless.

Don’t overthink it. Get the stone hot, keep the flames away, and close the lid. Your gas or charcoal grill can turn out a pie that’s better than most home ovens.

Future You deserves a crispy, smoky crust.