Homemade Pizza on the Grill

Put down that phone. Before you call for delivery, check out these 10 easy tips to cooking a homemade pizza on a grill. You’ll need dough, fuel for direct cooking, clean grates, ingredients for building your awesome pizza, and a timer. Ready, set, GRILL!

What are your thoughts? (6)


Tom R

I grill year round and live in Pa. This year with the Polar Vortex it has made normal grilling challenging. Adjusting for the extreme cold and winds has been an odd experience.


Kevin Kolman

Hi Tom,

I agree. Being in Chicago, we have been hit hard by the weather which makes grilling a challenge at times. Adjusting for winds and weather can be difficult, but with a lot of practice, it does get easier. Preheating, patience, keeping the lid closed, and timers are all great tools to provide success. I hope this helps. Stay warm.

Happy Grilling!


Dirk H

Make 2014 smokin as 2013 was. Keep it low and slow Weber Nation!


edward m

Where can I get more rotisserie recipes? I did a 13.5lb turkey for Christmas and it was the first turkey I have ever cooked and it was amazing! I used an apple juice and orange brine! I do have a question regarding the rotisserie on the Genesis. I am hooked into the house and use natural gas for my weber. For more room I had to remove the flavor bars. The bird on both ends had a darker color as it was getting more heat than the center of the bird? My heat source runs front to back of the grill. How can I adjust this? My neighbor has the same grill but his heat source is long wise and his bird had a more even color too it. I also used the weber stainless steel smoker box but didn't get much smoke out of it and I had trouble finding a place to put the box. I feel the weber chips just burned to a crisp so I did something wrong. The bird came out amazing for my first time but I know I can get better. Ed Malone


Kevin Kolman

Hi Ed,

Almost any recipe for a turkey, roast, or chicken can be used on a rotisserie. The cook times are the same, so feel free to utilize any recipe you find. I suggest using a few recipes from Weber’s New Grilling by Jamie Purviance. There are plenty of great options in there.

You should never take the Flavorizer bars out of your grill and proceed to use it. You should have more than enough room if you just take the grates out to do a 20 pound bird. This includes using a drip pan directly underneath what you are grilling. The trick to using the smoker box is to put it on the grill while preheating. This will allow the chips to begin to smolder before you put your food on. Also, when using chips, always soak them for at least a half hour, ideally more than that, before putting them on the grill. I’m glad to hear your first turkey came out great and I look forward to hearing back from you on your next. Let me know if you have any other questions.

Happy Grilling!


Andrew H

Hi Kevin,

Coming back to my post above. I bought the Weber pizza stone which locks into the GBS grate. I tried it out today for the first time with below average results. I think the problem was not having enough heat. Maybe you have another solution.

Here is what I did.

Setup for indirect cooking, filling the charcoal baskets and putting them on the left and right side of the grill. I used the Weber Premium long lasting charcoal briquettes (1 large chimney full). Then, I locked in the stone in the middle of the GBS system. I waited for the temperature to get to at least 450, but I only reached a very maximum of ~400 and only for about 10mins.

I think the performer was not hot enough to make the perfect grilled pizza. They turned out a bit chewy and did not have the oven effect I was hoping for. It also took almost 20mins to do one pizza, and I had 4 to do, so I ended up putting the others in the oven.

What did I do wrong? How can I get it hotter to reach temps > 450? Some people say to use 2 chimneys full of fuel, some say to use hardwood lump. Should I have not used the briquettes? Others have suggested creating a 2 layer ring, leaving the middle clear of fuel. What is the best fuel and setup?

Please help!! I would like to do pizzas again, but this time with a successful outcome and within a respective time frame for more people. :-)

Thanks Kevin.


Andrew H

Hello Kevin,

I have the performer grill and I am thinking very seriously about getting the pizza stone to add to my other accessories I have together with the gourmet cooking set. I do have a few questions though before I buy it.

1) How do you set it up for grilling? Indirect or direct? I have heard both but i assume if you use direct, then you would burn the stone or turn it black? What would you suggest?
2) Which temperature should you cook the pizza at, and for how long?

Thanks Kevin!



Mac M

I am curious how pizza grilled on the grate compares
with pizza grilled on a pizza stone. I know Weber offers the
stones as accessories, but I wonder what advantage they
provide vs. the cooking grate. Thanks for any advice!


Kevin Kolman

Hi Mac,
Thank you for the question. First, be sure to check out my video on grilling pizza if you haven't already at http://www.weber.com/blog/single/homemade-pizza-on-the-grill. One advantage to grilling pizza directly on the grates is that it does cook fast. You?re looking at about 10 minutes total cook time verses 15 minutes or longer on a stone. I personally like the pizza crust to be grilled directly on the grates. The flavors and aromas are out of this world. But that also goes for the stone too. In order to do a pizza on the stone, you need to lay the coals evenly across the grate just as if you were going to put the dough directly on the grate. Once that is done, the stone needs to be pre-heated for 10-15 minutes. One thing to watch is the temperature of the grill. If it's too high, around 450-500 degrees, the dough can cook very quickly and get over done. This is why spreading the coals evenly is a critical step in the process. Either way you cannot go wrong with grilling a pizza, especially on a Weber. Hope this helps and let me know if you have any other questions.
Happy Grilling!