Now You Can Have Grate Pizza from the Grill – How to Recipe

GratePlate3 Grate pizza is easy and fun to make. Your grill will provide a perfect source for heating up the Island Grill Stone we used to make a Grate tasting simple pizza.


“Simple food and simple flavors cooked well”. That’s always the approach we prefer take here at the Grate, and pizza is a good way to illustrate just how simple good food can be.


The Island Grill Stone

We were sent an Island Grill Stone from our friend Gary House at Cooking-Outdoors. We are discovering new recipes to use on the stone and coming up with some fresh ideas for using this stone on the grill. We decided the best start to this journey was to see how well it performed with the obvious first thought…Pizza. We were pleasantly surprised. Here is the process, enjoy it! (Read more below video).



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What you will need

  • A seasoned Island Grill Stone
  • A wooden Pizza Peel
  • Semolina flour or cornmeal
  • Pizza dough – Handmade, out of the tube, from the grocery store or the Pizza Parlor
  • Roasted Garlic
  • Extra Virgin Olive Oil
  • Parmesan Cheese
  • Mozzarella Cheese – shredded, sliced or fresh slices
  • Italian seasoning
  • Fresh Basil – optional


Gather the Ingredients


Gather the ingredientsPizza is fast, simple and delicious. Follow directions for obtaining dough for use. We will post a pizza dough recipe, but dough is readily available. We chose to buy readymade dough from the deli section of our local grocer. All that needs to be done is to set the dough on the counter and let it rise for an hour. After the rise, the dough is ready to stretch and use. There are package mixes and dough from a tube available. Making your own will give you exactly what you desire, but it is a little bit of work.


Roasting garlic is an easy task. Cut the top of a whole head of garlic; pour some olive oil on top, season with salt. I create a bowl out of aluminum foil to hold the oiled bulb and to keep a potential mess under control. Put the seasoned garlic into a pre-heated 400 degree oven for about 30 minutes or until the cloves are golden and soft to the touch. Allow the bulb to cool before using. Separate the cloves from the bulb and squeeze the roasted garlic from the paper like wrapper.

Semolina Flour



Throw some flour on the peel, board or pan that you will be using to stretch the dough. The flour will allow the pie to slide easily on to the pre-heated stone. Stretch the dough out to the desired shape.





Roasted garlic




Put half a bulb of roasted garlic on the stretched dough.




Mix well




Add some olive oil to make a paste.  Mix Well




Spread evenly




Spread the paste evenly across the pie. Add some fresh basil or Italian seasoning if you desire.





parm cheese

A heavy layer of Parmesan Cheese





Add a heavy layer of parmesan cheese.





Add Mozz cheese

Add Mozzarella Cheese




Top with shredded or sliced fresh mozzarella cheese.





Simple and tasty



Top with sliced grape tomatoes or sliced roma tomatoes






Italian seasoning

Sprinkle with Italian Seasoning




Season the pie again with Italian seasonings.






Ready for the grill


Bake on a preheated grill according to your crust thickness. For a thin crust pizza you can use a high heat. For thicker crusts, back down the heat so the crust will cook through and not burn on the bottom. If you like the char from the stone on your crust crank up the heat. Be careful not to overcook the crust.  Burnt food is different from charred food.



ready to eat

Ready to eat




Carefully remove the pie from the grill and let it cool on a board or pan.





Good looking pie




Slice and serve with a cold beer. Delicious!!







Handmade Pizza Dough

Rating: 31

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 1 pizza

Handmade Pizza Dough


  • 4 cups bread or all purpose flour (white)
  • 1 1/4 cups lukewarm water
  • 1 packet active dry yeast, or 2 1/4 teaspoons active dry yeast
  • 2 tablespoons olive oil (any good brand), but extra virgin is best
  • 1 teaspoon salt
  • 1 teaspoon sugar, or 1 teaspoon honey
  • 1/4 cup milk or 1/4 cup water
  • Preheat oven 450°F.


  1. Milk will give the dough a nice flavor. If you don’t have milk, water is just fine. Using a large ceramic mixing bowl, or any suitable food safe bowl, add the flour, make a "well" in middle, and put in 1 teaspoon salt, stir to combine well. Set aside.
  2. Prepare the starter: In a liquid measuring cup pour in 1 1/4 cups lukewarm water, 1 teaspoon sugar or honey, and one package of active dry yeast. Stir and set aside for 5 minutes. Allow to foam up (or proof).
  3. Next, mix the starter (yeast water) and the milk in the bowl containing the flour with 2 tablespoons olive oil. Stir together using a wooden spoon or clean hands.
  4. Note: You will need additional flour to knead on the surface that you're working on. Knead for about 8 minutes or until you get a smooth elastic rubbery dough ball.
  5. Set aside in bowl, drizzle with a little olive oil to keep the dough from drying out. Let dough sit covered lightly with plastic wrap or use a plate or damp clean towel to cover it.
  6. Allow the dough to rise for 30 minutes to an hour. Flatten dough and press out into a circle to fit the pan or stone it will be baked on. Spread it out evenly, don't be afraid to lift underneath to stretch the dough. Sprinkle baking pan or your board or peel with flour, or cornmeal.
  7. Top with your favorite toppings.
  8. Bake for about 12-14 mins, but watch it!


Fun Facts about Pizza
  • The average pizzeria uses roughly 55 pizza boxes per day.
  • We consume around 251,770,000 pounds of pepperonis every year
  • Pizzerias are expected to purchase more than $4 billion worth of cheese annually by the year 2010
  • 36 percent of all pizza orders want their pizza topping pepperoni
  • 94 percent of Americans eat pizza regularly
  • And that is precisely why the top 5 pizza sales days are:
  • Super Bowl Sunday
  • New Year’s Eve
  • Halloween
  • The night before Thanksgiving
  • New Year’s Day
  • Americans eat approximately 100 acres of pizza a day or about 350 slices per second.
  • Each person in America eats about 46 pizza slices a year.
  • Popular gourmet toppings are chicken, oysters, crayfish, dandelions, sprouts, eggplant, cajun shrimp, artichoke hearts, and tuna.
  • October is the US national pizza month.
  • Kids ages 3 to 11 prefer pizza over all other food groups for lunch and dinner.
  • Pizza comes from the latin root word Picea which means the blackening of crust by fire.
  • The largest pizza ever made was 122 ft. 8 in. in diameter. The pizza needed 9,920 lb of flour, 198 lb of salt, 3968 lb of cheese, and 1,984 lb of tomato puree
  • Regular thin crust is most popular in America, it is preferred by 61% of the population, 14% prefer deep-dish, and 11% prefer extra thin crust
  • 62% of Americans prefer meat toppings while 38% prefer vegetables.  Women are twice as likely as men to order vegetables on their pizza
  • Saturday night is the most popular night to eat pizza
  • 36% of people consider pizza the perfect breakfast
  • Eating pizza once a week can reduce the risk of esophageal cancer
  • The largest pizza ever made was at the Norwood Pick ‘n Pay Hypermarket in Johannesburg, South Africa. According to the Guinness Book of Records the pizza was 37.4 meters in diameter and was made using 500 kg of flour, 800 kg of cheese and 900 kg of tomato puree. This was accomplished on December 8, 1990.
  • Most expensive pizza created was made by the restaurateur Domenico Crolla who created a $2,745.00 priced.
  • What has been called “the world’s most extravagant pizza” is available at New York’s Nino’s Bellissima restaurant. Topped with six varieties of caviar, chives, fresh lobster and creme fraiche, this 12-inch pie, called the “Luxury Pizza,” retails at $1,000.00 (or $125.00 a slice).
  • Mozzarella cheese accounts for nearly 80 percent of Italian cheese production in the United States.
  • The most popular pizza size in the U.S. today is 14 inches in diameter.

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