Our Tips for the Crispiest, Crunchiest, Charred-est Pizza Ever

We love ordering pizza from our favorite local slice joint or Neapolitan-style spot, but the taste of homemade pizza—especially our favorite grilled pizza recipes—is something truly special. A lightly charred crust drizzled with olive oil, a sprinkle of basil leaves, a swirl of marinara sauce, and a generous amount of ooey-gooey mozzarella cheese is as simple and delicious as can be. Of course you can go all out with truffle-flavored ingredients or meat-lover toppings galore. If you’re looking for an upgrade to your summer dinner (after all, who doesn’t want a new and improved menu for entertaining family or friends?), make homemade pizza on the grill. Ahead, we’ll tell you how to do just that like a pro.

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How to Grill Pizza

Any great pizza—whether wood-fried, brick-oven baked, or grilled—starts with the perfect pizza dough. You can make your own with your favorite recipe or buy store-bought from a local pizzeria. Even if you love a deep-dish or Sicilian-style pizza, now’s not the time to make an extra-large pie. Instead, Paula Disbrowe, author of Food52’s Any Night Grilling: 60 Ways to Fire Up Dinner (and More), recommends stretching the pizza dough out to ½ inch thick or less. “Place the stretched crust on a pizza peel dusted with cornmeal or semolina flour, then add your toppings right before you slide the pizza onto the hot grates,” says Disbrowe. For an extra-crispy crust, grill one side of the pizza dough first, add toppings like pizza sauce, pepperoni, meatballs, clams, or an assortment of different cheeses to the charred pizza crust, and then slide the pie (uncooked side down) back onto the grill for an additional few minutes.

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* This article was originally published here