Grill Pizzas With Aluminum Foil Rather Than a Pizza Stone

You read that title right. And while some are now lamenting the $10 to $40 spent on pizza stones, take heart. Since no soap is supposed to be used on those stones, cleaning them is a pain. Switching to the foil will mean no more pizza stones to deal with. And the crust with this method is way better than anything cooked on a stone. Some are thinking I doth jest too much. Nay, good reader, I doth not. I dare thou to Grill Pizzas With Aluminum Foil Rather Than a Pizza Stone.

For this recipe, we will be doing two pizzas so I will give ingredients for both because this is more about the method than it is about the toppings. This will work for a supreme, a loaded meat pizza, or even just the cheese pizzas my 3 year and 6 year olds will only eat. So go with whatever you like in terms of toppings. Did I mention this will work for fresh dough or pre-made crusts.

My go-to foil here is the Reynolds Wrap Non-Stick Aluminum Foil in case I lose some toppings or cheese off the side so nothing sticks and burns.

Grill Pizzas With Aluminum Foil Rather Than a Pizza Stone Ingredients:

Shrimp, basil, cherry tomato, basil pesto, white sauce pizza

• 1 fresh dough ball
• Corn meal (optional)
• Olive oil
• Salt
• Reynolds Wrap Non-Stick Aluminum Foil
• 3 ounces white Alfredo sauce
• 4-6 ounces of fresh mozzarella cheese
• 6 jumbo shrimp, grilled and sliced in half lengthwise
• 3 ounces cherry tomatoes, sliced in half
• 1 tbsp fresh basil, chiffonaded
• 1 tbsp of basil pesto (optional)
• Fresh asiago cheese, grated

Meatball, roasted onion and pepper pizza

• 1 fresh dough ball
• Corn meal (optional)
• Olive oil
• Salt
• Reynolds Wrap Non-Stick Aluminum Foil
• 3 ounces red pizza sauce
• 8 ounces of meat balls, grilled, and sliced in half
• 4-6 ounces of fresh mozzarella cheese
• Red, yellow or orange bell peppers, sliced and grilled
• Purple onions, sliced and grilled
• Green onions, rough chopped
• Fresh asiago cheese, grated

Pizza Prep

Sprinkle the cutting board with a little flour and roll out the dough into a pizza crust:

At this point you can sprinkle some corn meal to add some extra crunch, but this crust will be so crunchy it is not a necessity

Now, hit the top of the dough with some olive oil:

Hit the crust with a little salt here.

Grill Prep

Now prepare the grill for direct grilling, with a target internal temp of 375-400. Then grab some Reynolds Wrap Non Stick Aluminum Foil and place the non stick side up so that dough won’t stick at all and just brown up nicely as we are about to see:

How to Grill Pizzas on Aluminum Foil

Then place the dough, oil side down on the Reynolds Wrap:

Next, oil the top of the pizza while the bottom browns:

Hit the top side with some salt if so desired.

Now wait for the bubbles:

Don’t walk away from grill when the pizza dough goes on because this doesn’t take long to brown up. If you walk away for more than a couple minutes, the pizza dough will be a charred frisbee in no time.

When the crust looks like this on the bottom, pull it from the grill and place it on a cutting board, browned side up:

Dress the Pizza

Time to get those toppings onto that pizza crust:

Spread the Alfredo sauce over the crust, then top with the fresh mozzarella, tomatoes, shrimp and the chiffonaded basil:

To do a chiffonade, simple take a few leaves of the basil, roll them up and then cut across the roll to form long, thin ribbons of basil.

Then drizzle some basil pesto over the top (either of the basil steps are optional if basil isn’t your thing):

Back on the grill

Once that pizza goes on the grill, don’t forget to get the pics for this post. Wait, that’s just for me. Never mind:

Oops, almost forgot the snow shower of asiago cheese:

Close the lid on the grill and let the bottom brown and the cheese melt on top. It’s perfectly OK to grab an adult beverage, or whatever you need to do at this point. The toppings, cheese and sauce will insulate the crust and make it take much longer for the bottom to brown than when we browned the other side. Feel free to close the lid for a few minutes here. After a couple minutes inside a closed grill, the pizza should be almost done. Keep peeking at the bottom of the crust. When it’s browned, the pizza is ready and the crust will be uber crispy (and cheese melted). Much crispier than can be obtained on any pizza stone.

Our pizza is done:

And a bonus pic:

Pizza Number Two

For the second pizza, follow the same process, but prepare the different toppings. Grill or smoke the meat balls.  Give a quick sear to the peppers and purple onions. These can even be done the day before to save time:

Brown the crust on one side and add the toppings to that side and then throw the pizza back on the grill and wait for the bottom to brown and the toppings to heat up and cheese to melt:

Grill Pizzas With Aluminum Foil Rather Than a Pizza Stone Summary

Because the crust is browned on both sides quickly, the crust is much crispier than one slowly browned on just one side on the stone. The results are night and day different. I have not used a pizza stone to grill pizzas for close to a decade. Save some space in the cabinets and rely on the Reynolds Wrap instead.

If you have any questions or comments (or your own favorite pizza combo) feel free to leave them below or shoot me an email.

I’m proud to have partnered with Reynolds Wrap for another year. It’s a product I use all the time on the grill from wrapping the bones of tomahawks or lamb racks (to keep them from blackening), to wrapping my ribs for a quick steam, to making pizzas. This Grillin’ Fool believes in the ol’ Texas Crutch.

Also, you can follow us on our GrillinFools Facebook page, Instagram, and YouTube feeds

Print Recipe

Grill Pizzas With Aluminum Foil Rather Than a Pizza Stone

Grill pizzas with aluminum foil rather than a pizza stone, resulting in a much crunchier crust than can be achieved on a pizza stone

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Entree, Finger Food, Main Course

Cuisine: American, American Fare, Grilling, Italian, Pizza

Keyword: #Grilled, Aluminum Foil, Foil, Grill, Grilled Pizza, Grilling, Heavy Duty Foil, Indirect Grilling, Pizza, Reynolds Wrap, Two Zone Grilling

Servings: 8 People

Equipment

• Reynolds Wrap® Heavy Duty Aluminum Foil
• Reynolds Wrap® Non-Stick Aluminum Foil

Ingredients

Shrimp, basil, cherry tomato, basil pesto, white sauce pizza

• 1 fresh dough ball
• corn meal (optional)
• olive oil
• Salt
• 3 oz white Alfredo sauce
• 4 to 6 oz fresh mozzarella cheese
• 6 jumbo shrimp grilled and sliced in half lengthwise
• 3 oz cherry tomato sliced in half
• 1 tbsp fresh basil chiffonaded
• 1 tbsp basil pesto (optional)
• Asiago cheese grated

Meatball, roasted onion and pepper pizza

• 1 fresh dough ball
• Corn meal optional
• olive oil
• salt
• 3 oz red pizza sauce
• 8 oz meat balls grilled, and sliced in half
• 4 to 6 oz fresh mozzarella cheese
• yellow, orange, and red bell pepper sliced and grilled
• red onions sliced and grilled
• green onions rough chopped
• Asiago cheese grated

Instructions

• Sprinkle the cutting board with a little flour and roll out the dough into a pizza crust
• Oil the top of the dough and make sure the oil covers the entire surface
• Get the grill ready for direct grilling with an internal temperature of 375-425
• Place a sheet of Reynolds Wrap Non Stick Aluminum Foil down on the grill, non stick side up
• Place the pizza crust on the foil, oiled side down.
• Oil the unoiled top of the pizza and wait
• When the crust starts to bubble start peeking at the bottom to check for browning
• Once it browns on the bottom, remove the pizza crust from the grill and place it on a cutting board browned side up
• Apply all toppings and place back on the grill, oiled side down
• Close the lid for a few minutes, checking after 3-4 minutes to see if the bottom has browned and then every sixty seconds after that until the bottom is browned
• Once the bottom browns, the toppings should be warm and the cheese melted so remove from the heat, slice and serve

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

See Full Bio

BBQ Grilling

Related Posts

Exotic Hot Dogs

Flat Out Great Grilled Pizza!

Grilled Meat Lover’s Pizza Pierogies

Grilled Philly Cheese Steak Sandwich

This article was initially published on: June 18, 2019