Pizza from grill & pizza oven: That's how it becomes really delicious

Pizza oven and grill: Is there a better alternative to pizza?

Traditionally, pizza is baked in a few minutes in very hot stone, wood or gas ovens. The high temperatures make the thin dough deliciously crispy, while the topping remains juicy. You can easily recreate these ideal conditions with a grill. Smaller charcoal grills or gas grills with lids, in which the heat can be concentrated, are best suited.

Very important: For grilled pizza, it's best to use a pizza stone. The plate, made of a heat-resistant material such as cordierite, gets extremely hot and ensures that the dough bakes quickly and evenly. It's even easier with a pizza oven. It has the same construction as the large models in the pizzeria, but it is more compact and will be a great addition to your garden barbecue area. The oven chamber is particularly low here, delivering the concentrated heat from above and below. The oven heats up quickly and comes with a pizza stone.

Pizza from the grill: This is something to pay attention to

The most important thing is that the heat can accumulate inside the grill. This causes the temperatures to rise and the pizza is cooked to perfection in a flash. In a pizza oven, this happens automatically due to the low cooking chamber; for grills with a high lid, a pizza stone and a few tips will help:

- Heat up the grill properly. Set the gas burners to maximum power or use a mix of briquettes, charcoal and logs. The briquettes are preheated, then the charcoal provides the additional heat, after which the logs are added on top.

- Sprinkle the pizza stone with some flour or semolina. This prevents the fresh dough from sticking and allows you to easily remove the finished pizza.

- Place the pizza stone directly in the centre of the grill while preheating. However, make sure that the heat sources (embers or burners) only hit the stone indirectly so that the pizza does not burn.

- Use a special pizza peel. With this grill accessory, you avoid burns and always have the dough under control.

- Keep an eye on the pizza. The baking process only takes a few minutes. Therefore, keep checking whether the topping is cooked, the cheese is melted, but the pizza base is not yet burnt.

Cleaning tip: The pizza stone should not be cleaned with the dish soap or too much water. Let it cool in the grill, scrape off any remaining dough, and wipe it with a slightly damp cloth. Avoid excessive temperature shocks, otherwise the stone may crack.

Tips for the pizza oven

With a classic pizza oven, you can really let your culinary creativity run wild. To achieve this, it heats up intensively in order to reach the highest possible temperature. There are also a few tricks to make your pizza a real highlight:

- When shaping the pizza base, gently stretch it from the inside out and do not press the edges firmly. This allows it to rise nicely and airily.

- Don't overdo it with the topping. The less you put on the pizza, the crispier and more harmonious the result will be.

- Cook meat, fish and ingredients with a high water content beforehand. This extra step allows the moisture to escape, preventing your pizza from becoming soggy.

- Rotate the pizza. Let the dough bake for about 30 seconds before carefully rotating the pizza around its own axis. This guarantees more even baking.

- Wait for a while. Allow the pizza to cool for one to two minutes before cutting and serving. This firms up the structure and makes it even crispier.

Delicious tip: In the Lidl recipe world you will find classics, trendy suggestions and great pizza ideas for the whole family. Click here!