Our Pitmaster Club can up your game!
Benefits include:

• No more ads, faster page loads!
• "The Pit" forum with tons of info & scores of recipes
• Monthly newsletter
• Video seminars with top pitmasters
• Weekly podcast with news and interviews
• Comprehensive Temperature Magnet ($10 retail)
• Monthly giveaways of Gold Medal grills and smokers
• Discounts on products we love
• Educational and social Meat-Ups
• Support for Operation BBQ Relief
• Support for Global Alliance for Clean Cookstoves
• Support for AmazingRibs.com!

AmazingRibs.com BBQ Logo

Pizza on the Grill: You'll Never Go Back

"You better cut the pizza in four pieces because I'm not hungry enough to eat six." Yogi Berra

The Science of Grilled Pizza. A great pizza is incredibly easy to make from scratch at home, even the dough, whether you cook it outdoors or in, but beware, once you get the hang of it, you'll never be satisfied with eating pizza in a restaurant again. Grilled pizza comes closer to the brick oven pizza than anything you can do indoors, and it beats the snot out of the stuff that arrives steamed and soggy in the cardboard box. Here's the concepts you need to make yourself into a first class pizzaiolo.

onion and red pepper pizza

A Taxonomy Of The World's Different Pizza Styles. There's Neapolitan, Roman, New York, Chicago, St. Louis, and mores. See which pizzas I think are the iconic styles of the world. Then write to me and complain.

Recipe: No Knead Neapolitan Style Pizza Dough. Another very simpledough, but this is the Neapolitan crust, light on top and crunchy on the bottom.

Recipe: No Knead Roman Style Pizza Dough. The best crusts come from fresh, minimal ingredients, home made dough. This recipe takes only about 2 minutes to make the dough, there's no kneading, and it needs a few hours to "proof". It freezes well. It is best a thin crunchy crusts.

The Science Of Flour. There are many different types of flour. Here's what you need to know and what you need to use for pizza.

The Science Of Yeast. Like flour, the choices are confusing. We'll straighten it out for you.

Recipe: Pizza Margherita. Legend has it that this simple but elegant pie was first made by a Neapolitan baker named Esposito in 1889 in Naples to commemorate the visit of Italy's Queen Margarita to Naples. He decorated it with the red, green, and white colors of the Italian flag.

Recipe: Pepe's White Clam Pizza. New Haven is famous for Yale, but to foodies, it's an old haven for pizza, the most famous of which is Frank Pepe Pizzeria Napoletana, founded in 1925. In fact, the Zagat Guide called it "Connecticut's most popular restaurant". Period. And Pepe's most famous pie, and a local icon, is their signature white clam pizza.

Recipe: Grilled Capicola Pizza. Capicola is a traditional cured and lightly smoked pork product from Naples, related to bacon, only better on pizza.

Recipe: Provenc¬ćal Pissaladiere (Caramelized Onion Pizza). Provence, the region of southern France that meets the Mediterranean, also makes notable pizza. Here's a typical one, and a real change of pace: No tomatoes, no cheese, plenty of pleasure.

How To Build A Wood Burning Pizza Oven. If your into pizza and bread baking and you know which end of a trowel to hold, here are the plans.

Pizza Tools. Here are links to info about a pizza stones, cutters, and paddles (peel).

...more to come (to be notified when new recipes and other articles are published, be sure to subscribe to our free, spam free, email newsletter "Smoke Signals").

Return to top

Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.


 Click to Show Comments or Add Your Own

Return to top

Logos of various organizations that we support

Return to top

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, science, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to hundreds of barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

Brought to you by readers who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising. AmazingRibs.com is by far the most popular barbecue website in the world, still growing rapidly, and one of the 25 most popular food websites in the US according to comScore, Quantcast, and Alexa. Click here for analytics and advertising info.

We have strict standards for ads: They are confined to the top of the page and the right column on computers and most tablets. On smartphones and smaller tablets they are confined to boxes. Ads are not allowed to take over the screen or play audio unless you OK it. If you see an ad violate our rules please take a screen shot and post it to the comments section on each page and we will ban it. If you hate all ads, remember, we block them for members of our Pitmaster Club.

© Copyright 2017 - 2017 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and fully protected by US copyright law unless otherwise noted. This means that it is a Federal crime to copy and publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get reprint rights, just click here. You do not need permission to link to this website.