Gas grill pizza: just get a stone and preheat like crazy

Yes, you can grill pizza on a gas grill, and a crispy crust comes down to one thing: heat management.

The biggest mistake is skipping the preheat. You need a pizza stone or a steel on the grill, lid closed, on high heat for at least 30 minutes. This gets the stone blazing hot — 500-550°F — so when the dough hits it, water vaporizes instantly instead of soaking in. That’s your crispy bottom.

After that, work fast. Stretch your dough thin, dust it with semolina or cornmeal (so it slides off a peel), and launch it straight onto the stone. Close the lid. Depending on thickness, 3-5 minutes per side, flipping once if needed. Use indirect heat if your main burner is too direct — scorched bottom but raw top is a common failure.

Don’t overload with wet toppings. Less sauce, pre-cooked sausage, well-dried mozzarella. Moisture is the enemy of crisp.

This method gives you a charred, chewy crust that’s better than most home ovens.