Using a pellet grill to cook pizza offers a unique approach to achieving wood-fired flavor difficult to replicate with a conventional indoor oven. The combustion of wood pellets provides a consistent, high-heat environment while infusing the dough and toppings with subtle, smoky notes. This method leverages the grill’s ability to maintain stable temperatures, moving into the realm of high-heat baking. Setting up the proper cooking environment is the first step in achieving a perfectly cooked, crispy crust.
Essential Setup and Tools
The foundation of a successful pellet grill pizza requires a heat retention device that directly contacts the dough. A pizza stone or steel absorbs and transfers intense heat into the crust, preventing a soggy bottom. A pizza steel is generally superior because its high density and thermal conductivity store significantly more heat energy than a ceramic stone. This rapid conductive cooking creates the desirable char and “oven spring” in the crust.
The stone or steel must be placed on the grill grates before ignition to ensure it heats up in sync with the ambient air. Position the device to avoid direct, intense flame, if possible. An infrared thermometer allows for accurate measurement of the surface temperature, which is more relevant than the grill’s air temperature gauge. Allow the device to preheat thoroughly for 30 to 45 minutes after the grill reaches its set temperature.
Achieving the Maximum Temperature
To properly cook a pizza, the goal is to replicate the performance of a traditional brick oven, which uses extremely high heat. For most pellet grills, this means setting the temperature control to its maximum, often ranging between 450°F and 550°F. This high ambient temperature quickly cooks the toppings and melts the cheese. The grill should remain closed during preheating to trap heat and maximize the energy saturation of the cooking surface.
The most important temperature is the surface temperature of the stone or steel, not the air temperature displayed on the grill’s digital readout. This surface temperature should ideally range from 485°F to 650°F, depending on the grill’s maximum capability. Confirming this measurement ensures the surface is hot enough for rapid heat transfer. If the grill struggles to reach the higher end, utilizing specialized pizza attachments or removing internal heat deflectors can help direct heat more intensely toward the cooking surface.
Monitoring and Cooking Technique
Once the stone or steel has achieved its peak surface temperature, the raw pizza must be transferred using a pizza peel dusted with cornmeal or flour. The intense heat requires continuous monitoring to prevent the crust from burning. The typical cooking window for a thin-crust pizza at these high temperatures is short, often lasting only 5 to 10 minutes.
Because pellet grills often have slight variations in heat distribution, the pizza must be rotated frequently to ensure even cooking. Rotate the pie approximately 90 degrees every two to three minutes. This prevents one side of the crust from becoming overly dark or charred. The pizza is finished when the crust is visibly golden and crisp, and the cheese is melted and bubbling.