Grill the Perfect Pizza (Restaurant-Style) | Arteflame

To grill the perfect pizza on an Arteflame, achieve a cooktop temperature between 400°F and 500°F using a center wood fire. For authentic wood-fired results, use the Pizza Oven attachment over the open center to trap heat and melt cheese from above; alternatively, grill directly on the flat carbon steel cooktop for a crispy crust, rotating frequently to ensure even cooking.

Which Grilling Method Is Right for You?

When using an Arteflame, you have two distinct methods for cooking pizza: using the specialized Pizza Oven attachment or grilling directly on the flat-top griddle. The attachment provides a convection effect similar to a traditional brick oven, while direct grilling offers a simpler, crispy-bottom finish.

Pro Tip: Information Gain — If you are cooking directly on the flat top without the oven attachment, cover the pizza with a stainless steel dome or lid during the last 2 minutes. This traps steam and heat to melt the cheese completely without burning the bottom of the crust.

How Do I Prepare the Grill for Pizza?

What is the Ideal Temperature Zone?

Temperature control is the most critical factor. You want the flat cooktop to be hot enough to crisp the dough immediately upon contact but not so hot that it blackens before the toppings cook.

• Target Temperature: Aim for a surface temperature of 400°F to 450°F.
• Checking Heat: Use the water test—sprinkle water on the cooktop. If it sizzles and evaporates instantly, you are ready. For precision, use an infrared laser thermometer.

How Should I Arrange the Fire?

Build a robust wood fire in the center of the Arteflame. Allow the fire to burn down to a bed of hot coals with some active flame. If you are using the Pizza Oven attachment, you need active flames to rise into the oven chamber to cook the top of the pizza.

Step-by-Step: How to Grill a Pizza on Arteflame

Follow these steps to ensure a crispy crust and perfectly melted toppings.

1. Preheat the Grill: Build your fire and allow the cooktop to reach at least 400°F. Ensure the surface is well-seasoned with oil.
2. Prep the Surface: Wipe a thin layer of cooking oil (grape seed or canola) on the area where you will place the pizza.
3. Prevent Sticking: Sprinkle a small amount of cornmeal or semolina flour onto the oiled surface. This acts as ball bearings for the dough.
4. Place the Pizza: Slide your pizza onto the cooktop (or into the Pizza Oven attachment).
5. Rotate Frequently: The heat is most intense near the center of the grill. Rotate the pizza every 60-90 seconds to ensure the crust browns evenly and doesn't burn on the side facing the fire.
6. Finish: Once the cheese is bubbly and the crust is firm, remove immediately.

Pro Tip: Dough Management — If using fresh, raw dough directly on the flat top (no oven attachment), par-bake the dough first. Grill one side of the plain dough for 2 minutes, flip it over, add your sauce and toppings to the grilled side, and continue cooking until the cheese melts.

Frequently Asked Questions

Can I cook a frozen pizza on the Arteflame?

Yes, frozen pizzas cook excellently on the flat cooktop. Allow the pizza to thaw slightly for 10-15 minutes before grilling to ensure the center warms through before the crust burns.

Why is my pizza dough sticking to the grill?

Sticking usually occurs if the grill isn't hot enough or lacks lubrication. Ensure your cooktop is seasoned, apply a fresh layer of oil, and use cornmeal under the dough to create a non-stick barrier.

What is the best wood for grilling pizza?

Hardwoods like oak, hickory, or maple are best because they burn hot and clean. Avoid softwoods like pine, which produce soot and can impart a resinous flavor to the food.

Do I need a pizza stone?

No, you do not need a pizza stone with an Arteflame. The carbon steel cooktop acts as a griddle, conducting heat efficiently for a crispy crust directly on the metal.