Homemade Pizza on a Pellet Grill

By James Kimble January 26, 2026 8 mins read 8 Views

Try this easy pizza recipe, complete with both regular and gluten-free pizza dough options! This homemade pizza on a pellet grill recipe is easy to make, and the result with rock your world. We’ve tested and refined the method to achieve the perfect restaurant-quality pizza. You’ll need a pizza stone, a pizza peel, and a few delicious ingredients.

You can easily make a homemade pizza using your pellet grill as an oven. These grills are incredibly user-friendly, and they can reach high temperatures, taking only 15 minutes to cook a pizza. The result is a perfect golden brown crust, sizzling toppings, with a perfect cheese pull!

Homemade Pizza on a Pellet Grill

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What type of dough should you use for grilled pizza?

Use either fresh or frozen, premade or homemade raw pizza dough for this recipe. We’ve included our favorite recipe below. Keep in mind that the dough should be moderately moist, not too wet nor too dry. The goal is to make it easy to transfer the dough from the peel to the stone without hassle.

Pizza toppings

Traditional toppings such as sausage, pepperoni, chopped vegetables, and cheese are perfect for this pizza recipe. Pizza sauce is always a must, but you can use white garlic sauce, pesto, or buffalo sauce as well. The possibilities are limitless!

Equipment for this recipe

Pellet grill
Pizza stone (standard-sized)
Pizza peel
Large cutting board
Standing mixer with dough hook (for homemade pizza dough)
Parchment paper
Mild-flavored wood pellets (fruit blend)

Pizza Dough on Parchment with rolling pin

How to make homemade pizza dough

This recipe makes enough dough for one medium-sized pizza or the perfect serving for 2 people. See below for gluten-free option.

1 cup warm water (110 degrees F)
2 1/2 teaspoons active dry yeast (one packet)
2 teaspoons white sugar
1/2 teaspoon salt
1 tablespoon olive oil, plus more for proofing
2 cups all-purpose flour

Forming the dough

Yeast slurry: Combine the warm water, yeast, and sugar in your mixer bowl. Let stand for 5 minutes until bubbles form. Add the olive oil and salt, then use the dough hook attachment to mix on low for 5 minutes.
Flour: Add 1 cup of flour, scraping down the sides with a spatula.
Consistency: The dough is ready once smooth and springy when touched.
Shape and Coat: Add a little flour and form the dough into a ball, and coat it with a little olive oil. Place it back into the bowl.
Proof the Dough: Cover the bowl with a damp towel, and let it rise for 60-90 minutes, or until it has doubled in size. We recommend finding a warm spot in your kitchen for this step. Once proofed, use the dough as instructed.

Use parchment on a pizza stone for easy transfer.

Place parchment on your pizza stone for easier transfer of uncooked pizzas from the peel to the stone. Keep in mind that this method works best on thicker pan crusts rather than thin crunchy crusts. We recommend getting the pizza stone good and hot before transferring the pizza.

Pellet grill pizza ingredients

Pizza dough (fresh, frozen, or homemade)
Pizza sauce
Pepperoni slices
Shredded mozzarella cheese
White mushrooms, sliced
Small yellow or red onion
Bell pepper

How to make homemade pizza on a pellet grill

Temperature of pizza stone — derrickriches.com

Preheat your pellet grill to high heat (over 500 degrees F). Set a pizza stone on the grates, so it will warm along with the grill. You want it to be super hot by the time the pizza goes on.

Assembling the pizza

Lay out a large piece of parchment paper on the countertop. It should be slightly bigger than the pizza crust. Double up as needed.
Sprinkle a little flour on the parchment and the dough, and gently roll to an even thickness.
Next, trim the parchment, leaving a lip of paper about 1 1/2″ longer than the rolled dough. Transfer the entire thing to your pizza peel.
Apply sauce and toppings.

Cooking pizza on a pellet grill

Transfer the pizza (with the parchment, onto the pizza stone. Close the lid, and let the pizza cook for 12-15 minutes, or until the crust is golden brown, the toppings are cooked, and the cheese beginning to bubble.
Carefully remove the pizza from the stone, and place it onto a cutting board.
Let stand for 5 minutes, then slice the pizza into 4 or 8 slices.
Double or triple the recipe and follow the steps to make additional pizzas.

Storing leftover pellet grill pizza

Store leftover pizza in an airtight container in the refrigerator for 3 days. Reheat in the microwave or a 350 degrees F oven until warmed through. Freeze in vacuum-sealed bags for up to 6 weeks.

More topping ideas

Sausage and onions
Pulled pork and BBQ sauce
Smoked brisket and Queso
Smoked chicken and jalapenos
Cubed turkey or sliced steak, onions, and peppers

More Pizza Recipes!

Gluten-Free Pizza Dough

3 cups gluten-free flour blend (we used Cup 4 Cup for this recipe)
2 teaspoons xanthan gum (omit if your flour blend already has it)
1 tablespoon instant dry yeast
1 ½ teaspoons granulated sugar
3/4 teaspoons salt
1 cup plus 2 tablespoons warm water
1/4 cup extra-virgin olive oil (plus extra for proofing

Making gluten-free pizza dough

Using your stand mixer with a paddle attachment, combine flour, yeast, xanthan gum (if needed), and granulated sugar.
Next, add the warm water and 1/4 cup of olive oil and blend over medium speed until the dough just starts to form.
Next, turn the speed up to high and whip the dough for 2-2 1/2 minutes.
Lightly grease a large bowl with olive oil. Place dough into the bowl and lightly brush dough with olive oil. Cover tightly with plastic wrap (or lid), and store in a warm place for 60-90 minutes, or until it has risen 1 1/2 times its original size.
Use dough immediately, or store it in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before rolling it out.