Bobby Flay’s Grilled Pizza Recipe: Smoky Crust With Charred Toppings

I’ve spent years perfecting grilled pizza, and this method delivers a smoky crust with charred toppings every time. The grill’s direct heat creates a texture no oven can match.

The key is pre-cooking the dough on the grate before adding toppings. This ensures a sturdy base that won’t sag under the weight of cheese and sauce.

With practice, you’ll achieve a crisp, slightly chewy crust with those coveted grill marks. The toppings take on a subtle smokiness that elevates every bite.

This technique works for classic Margherita or creative combinations—just keep the toppings light for even cooking.

Ingredients for Bobby Flay Grilled Pizza

Pantry staples plus a few fresh picks create this grill masterpiece.

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The dough is everything here. Trader Joe’s garlic herb pizza dough is a great shortcut (let it sit out for 30 minutes before grilling). For homemade, Caputo 00 flour gives that authentic Neapolitan texture. Bobby Flay swears by a hot grill—make sure those grates are screaming hot before the dough hits them. Cornmeal prevents sticking (and adds that nice crunch).

No fresh mozzarella? Buffalo mozzarella at room temperature works beautifully. Skip the pre-shredded cheese—it doesn’t melt the same. For a smokier profile, swap half the tomato sauce for roasted garlic puree. The prosciutto is optional but adds a nice salty contrast (remove for vegetarian). Fresh basil is non-negotiable for that final pop of color and aroma.

Dough can be prepped a day ahead—store in the fridge in a lightly oiled bowl. Cheeses keep for 1-2 weeks wrapped tightly. Grilled pizza is best eaten immediately, but leftovers reheat well in a toaster oven for 3-4 minutes.

Step-by-Step Instructions for Grilled Pizza

Master the grill method for a perfectly charred crust with professional results every time.

Step 1: Prepare the Grill and Dough

Preheat your grill to medium-high heat (about 400°F). Clean the grates thoroughly with a brush to prevent sticking. While heating, dust a pizza peel or inverted baking sheet with 0.25 cup cornmeal to create a non-stick surface.

Divide the 1.5 lb pizza dough into four equal portions. On a lightly floured surface, stretch each portion into a ¼-inch thick round. Brush one side lightly with 0.25 cup olive oil—this promotes even browning and prevents the crust from drying out.

Step 2: Grill the First Side of the Crust

Carefully transfer one round of dough to the grill, oiled side down. Close the lid and cook for 2-3 minutes until the underside develops distinct grill marks and the dough puffs slightly. Watch closely—grill temperatures vary, and you want a deep golden brown without charring.

While the first side cooks, brush the top surface with more olive oil. This second oiling ensures both sides crisp evenly. The dough is ready to flip when it releases easily from the grates and the bottom is firm to the touch.

Step 3: Add Toppings and Finish Grilling

Flip the crust using the peel or tongs, placing the grilled side up. Working quickly, spread ¼ cup tomato sauce evenly over the surface. Sprinkle with 2 oz fresh mozzarella cheese, 1 oz fontina cheese, and 2 tablespoons parmesan cheese per pizza.

Add any additional toppings like minced garlic cloves or red pepper flakes if desired. Close the lid and grill for 3-4 minutes until the cheese melts completely and the second side develops light char marks. The crust should be crisp throughout.

Step 4: Add Final Toppings and Serve

Transfer the cooked pizza to a cutting board. Immediately top with ½ cup fresh basil leaves, torn by hand for the best flavor release. For a gourmet touch, add 1 slice prosciutto per pizza and a handful of arugula—about ½ cup per serving.

Slice with a sharp knife or pizza wheel and serve immediately. The residual heat will slightly wilt the arugula and fresh basil leaves, blending their fresh flavors with the smoky crust. Finish with a drizzle of olive oil and a sprinkle of kosher salt and black pepper to taste.

Storing and Reheating This bobby flay grilled pizza

Refrigerator Storage

Let your grilled pizza cool completely before storing—this prevents soggy crusts. I use airtight containers with parchment between slices to prevent sticking. It’ll keep for 3-4 days at 40°F or below. The flavors actually deepen overnight as the toppings meld. ❄️

Freezer Storage

For longer storage, wrap individual slices tightly in plastic wrap, then place in a freezer bag. Squeeze out all air to prevent freezer burn. Your pizza will maintain quality for up to 2 months. I like to add a layer of wax paper between slices for easy separation.

Oven Reheating

Preheat your oven to 375°F and place slices directly on the rack for 5-7 minutes. This method restores the crust’s crispness better than any other. For extra browning, broil for the last 1-2 minutes while watching closely. 🔥

Skillet Reheating

Heat a cast iron skillet over medium heat for 2-3 minutes. Add the pizza slice and cover with a lid for 2 minutes. This creates a crisp bottom while melting the cheese. I use my Lodge 12-inch for this—it’s perfect every time.

Frequently Asked Questions