Step 1 of 19
Place the pizza stone inside the grill.
Classic Pepperoni Pizza Recipe
This classic pepperoni pizza recipe bakes on a pizza stone right on the grill in just 3.5 minutes, with plenty of sauce, mozzarella and pepperoni. Everyone loved it, and it was devoured in minutes!
Total19 min
Serves8 slices
Calories127
Protein5g
We made this classic pepperoni pizza recipe for the first time a couple of days ago, and everyone loved it! It was literally devoured in minutes. A huge part of the credit for how awesome our pizzas turn out goes to the fact that we make them on a pizza stone on the grill instead of in the kitchen oven.
The recipe
Classic Pepperoni Pizza Recipe
- Prep
- 15 min
- Cook
- 4 min
- Total
- 19 min
- Serves
- 8 slices
Ingredients
Instructions
-
Place the pizza stone inside the grill.
-
Preheat the grill on high for .
-
Dust the countertop with flour.
-
Press the dough by hand, dust with more flour and press some more to shape the dough.
-
Flip it to the other side, dust with flour again and gently press by hand to shape it into a larger circle.
-
Dust it with more flour and use a rolling pin to expand the dough into a 12″ circle.
-
Do this on both sides a couple of times while dusting with more flour so it holds its shape and doesn’t tear.
-
Before adding the sauce, make sure the countertop is not wet and the bottom of the pizza dough is generously coated with flour so the pizza peel can later slide easily underneath it.
-
Spread the pizza sauce with a large spoon, or better yet a soup ladle, coming as close as possible to the edges.
-
Add the basil, oregano and salt.
-
Add the mozzarella cheese.
-
Arrange the pepperoni on top.
-
Very gently press all the toppings down with both hands or the spoon so they don’t shift when you pick up the pizza.
-
Dust the pizza peel with flour.
-
Slide the pizza peel underneath the pizza and place it on the preheated stone in the grill.
-
Set a timer for , close the lid and don’t peek.
-
After , gently lift the pizza with the pizza peel to see if the bottom is to your liking. If it’s not done yet, leave it in for 30-60 more seconds.
-
Remove the pizza with the pizza peel.
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Place it on a large tray or pizza tray. Slice and enjoy!
Notes
- The pizza might need a little more time on the grill depending on your grill, the thickness of the dough and the amount of sauce, in case you didn’t follow this recipe to a T.
- A very important tip: make sure the bottom of the dough is generously coated with flour before adding the toppings. Otherwise, you run the risk of it sticking to the pizza peel, which makes picking it up and sliding it onto the stone difficult.
Nutrition Facts
8 servings per recipe
Serving size1 slice
Amount per servingCalories
127% Daily Value*
Total Fat 6g8%
Sodium 222mg10%
Total Carbohydrate 14g5%
Total Sugars 1g
Protein 5g10%
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macro mix
127cal
- 15% Protein 5g
- 43% Carbs 14g
- 42% Fat 6g
Protein score
3.9g protein per 100 calories
Treat yourself
Nutrition is an estimate per serving carried over from our original recipe card and will vary with brands and portions. Use it as a guide, not medical advice.
Classic Pepperoni Pizza Recipe Screen stays on
Step 2 of 19
Preheat the grill on high for .
Step 3 of 19
Dust the countertop with flour.
Step 4 of 19
Press the dough by hand, dust with more flour and press some more to shape the dough.
Step 5 of 19
Flip it to the other side, dust with flour again and gently press by hand to shape it into a larger circle.
Step 6 of 19
Dust it with more flour and use a rolling pin to expand the dough into a 12″ circle.
Step 7 of 19
Do this on both sides a couple of times while dusting with more flour so it holds its shape and doesn’t tear.
Step 8 of 19
Before adding the sauce, make sure the countertop is not wet and the bottom of the pizza dough is generously coated with flour so the pizza peel can later slide easily underneath it.
Step 9 of 19
Spread the pizza sauce with a large spoon, or better yet a soup ladle, coming as close as possible to the edges.
Step 10 of 19
Add the basil, oregano and salt.
Step 11 of 19
Add the mozzarella cheese.
Step 12 of 19
Arrange the pepperoni on top.
Step 13 of 19
Very gently press all the toppings down with both hands or the spoon so they don’t shift when you pick up the pizza.
Step 14 of 19
Dust the pizza peel with flour.
Step 15 of 19
Slide the pizza peel underneath the pizza and place it on the preheated stone in the grill.
Step 16 of 19
Set a timer for , close the lid and don’t peek.
Step 17 of 19
After , gently lift the pizza with the pizza peel to see if the bottom is to your liking. If it’s not done yet, leave it in for 30-60 more seconds.
Step 18 of 19
Remove the pizza with the pizza peel.
Step 19 of 19
Place it on a large tray or pizza tray. Slice and enjoy!
Behind the recipe
The story, tips & photos
So without further ado, let me share the super easy steps to ace this recipe.
The key to a great classic pepperoni pizza: the dough
Of course, making awesome dough is absolutely key. This easy pizza dough recipe is our go-to for any and all pizzas we make. There are no bells and whistles. It’s a basic dough recipe with consistent results every single time. If followed to a T, it should make enough for four 12-inch pizzas.
Start by dusting the countertop with flour. Place the dough on the countertop and press it by hand, dusting it with more flour as you go. Flip it to the other side, dust it with more flour and press it some more.
Use a rolling pin to roll the dough into a medium circle, about 12 inches.
Tip: Remember to keep dusting both sides of the dough with generous amounts of flour as you roll it. This is important so that the dough does not tear.
How to top a classic pepperoni pizza
Before adding the sauce, make sure the bottom of the dough is generously coated with flour. This is important so the pizza peel can slide easily underneath it.
Spread the pizza sauce all over the dough, coming as close as possible to the edges. We like to pamper it with lots of sauce, which helps the pizza stay moist on the super hot pizza stone in the grill.
As you probably know by now from the dough recipe, we prefer adding the herbs to the sauce instead of the dough. So now is the time to add the oregano and basil. In this recipe, I added 1 tsp of each.
We added about 1/2 cup of shredded mozzarella cheese and some pepperoni.
Baking pepperoni pizza on a pizza stone in the grill
Dust the pizza peel with flour! This is key to making sure the pizza doesn’t stick to the peel, which would make it impossible to slide onto the stone.
Go ahead and slide the pizza peel underneath the pizza. Pick it up and run outside to the preheated grill.
Make sure there are no Lego pieces on the floor in your way. Don’t ask me how I know! 🙂
Tip: Make sure to preheat the grill with the stone in it for about 15 minutes on high.
Slowly and gently slide the pizza onto the stone. Immediately set a timer for 3.5 minutes. Yes, 3.5 minutes. This is not a typo. 3.5 minutes is all it takes.
Open the grill and lift the pizza with the pizza peel to see if the bottom is to your liking. If you feel it needs more time, close the grill and wait another 30 seconds or so. Timing is key here, and it varies depending on your grill, the thickness of the dough and the amount of sauce you use.
Slice the pizza and enjoy!
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