It may sound intimidating if you’ve never tried it before, but making pizza on the grill is delicious and just requires a bit of practice to get the timing right. Some tips for success:

Use fresh dough; make it yourself or buy it fresh.

Use a pizza peel: Not strictly necessary, but it will definitely make getting the pizza on and off the grill a lot easier.

Don’t use too many toppings – keep it to no more than 3, at least until you get the hang of it. And cook ingredients ahead of time.

Finely slice or grate your cheese so it melts faster.

Now, how to make it. Get your dough ready and brush one side with olive oil. Put it on a preheated grill with medium-high indirect heat, oil side down. After 1-2 minutes, the dough should be bubbling and the grill side should be charred. Oil the other side of the pizza, flip it, then pile on your sauce, cheese and toppings; close the lid and let it cook for 5-7 minutes, checking on it halfway through (at least until you get your grill’s timing down).

The end result is a deliciously charred and smoky pizza, and a flavorful twist on a family favorite.