Use a two-zone fire — hot coals on one side, cool on the other — then grill the dough, flip it, top it, and finish it. The Big Horn Outdoors grills and griddles range gives you the grill for this method.
What Is the Two-Zone Method?
The two-zone method uses a hot side and a cool side on the grill, so you can sear and finish food without burning it. It is the key to grilled pizza.
A hot zone sears and chars, while the cool zone cooks more gently. You move the food between them as needed. Two zones give you control over the heat.
How to Set Up a Two-Zone Fire
Arrange the hot coals on one side of the grill and leave the other side empty. That creates a hot zone and a cool zone.
Pile the coals on one half and leave the other half clear, so you can move food off the direct heat. On a gas grill, light only one side. One hot side and one cool side is the setup.
How to Grill the Dough
Stretch the dough, then grill it directly over the hot zone until the bottom chars and firms. Flip it once the first side is done.
Grill the plain dough first, without toppings, so it sets and develops char. Flip it when the bottom is browned. Grilling the dough first prevents a soggy pizza.
When to Add the Toppings
Add the sauce and toppings after you flip the dough, while the cooked side is up. Keep the toppings light.
Once the dough is flipped, top the grilled side and move it to the cooler zone to finish. Light toppings cook faster and keep the center from getting soggy. Top after the flip, not before.
How to Finish the Pizza
Move the topped pizza to the cool zone so the toppings warm and the cheese melts without burning the base. Cover the grill if you can.
The cool zone finishes the pizza gently, melting the cheese while the base stays crisp. Covering the grill traps heat to melt the top. Finish on the cool side.
Why Does Two-Zone Work Better?
Two-zone works better because it separates searing from finishing, so the base chars without the toppings burning. It prevents soggy or burnt pizza.
Direct heat chars the dough, while the cool zone melts the toppings gently. The two-zone method gives you both. It is the most reliable way to grill pizza.
Key Facts
Big Horn Outdoors lists the following specifications at a glance.
- Grilling surface: grates over a flame (Big Horn Outdoors' listed feature)
- Range: grills and griddles for direct-heat cooking (listed)
Common Grilled Pizza Mistakes to Avoid
The most common mistakes are topping before grilling, using one heat zone, and overloading toppings. Each one produces a soggy or burnt pizza.
Topping raw dough makes it soggy, so grill the dough first. One heat zone burns the base before the toppings melt, so use two zones. Too many toppings keep the center wet. Grill first, use two zones, and keep toppings light.
Big Horn Outdoors Product Team
"Our view on grilled pizza is that the two-zone method is the reliable way. The Big Horn Outdoors grills and griddles range gives you a flame for charring the dough, and a cool zone for finishing. We grill the dough first, flip it, top it lightly, and finish on the cool side. That separates the sear from the melt and prevents a soggy base."
Conclusion
Grilled pizza on the BBQ is best with the two-zone method: a hot side to char the dough and a cool side to finish. The Big Horn Outdoors grills and griddles range provides the grill. Grill the dough first, flip it, top it lightly, and finish on the cool side.
Key Takeaways
- Use the two-zone method. A hot side chars the dough; a cool side finishes it.
- Grill the dough first. It gets a head start before toppings.
- Top lightly, then finish on the cool side. This melts the cheese without burning the base.
- Two-zone beats direct heat alone. It gives control over char and doneness.
Questions to Ask Before Buying
- Can I set up two zones? Separate hot and cool sides are the method.
- Will I grill the dough first? Pre-grilling prevents a raw center.
- Are my toppings light? Light toppings cook through on the cool side.
FAQs
What is the two-zone method?
A hot side and a cool side on the grill for searing and finishing.
Do I top the dough before grilling?
No. Grill the dough first, then flip and top it.
Why use two zones?
It chars the base without burning the toppings.
How do I finish the pizza?
Move it to the cool zone so the cheese melts gently.
Sources
- Associazione Verace Pizza Napoletana (AVPN), International Regulation — Associazione Verace Pizza Napoletana (AVPN), International Regulation
- NFPA, Grilling Safety — NFPA, Grilling Safety
