From Super Bowl Spotlight to Viral Grills: How Cooking Totino's Pizza Evolved

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Tailgaters and outdoor cooks have largely abandoned the idea that grills belong solely to raw meats. As documented by Lifehacker’s experiments with backyard barbecue gear, grilling frozen pizza works remarkably well if you manage your heat zones with care.

Placing a frozen pie directly above an active gas burner or raw lump charcoal scorches the dough within two minutes while the diced cheese remains frozen solid. Success hinges on a two-zone configuration. Fire up one side of your grill to medium-high while leaving the other side dark, holding the ambient dome temperature around 400°F to 425°F.

Slide the pizza onto the unlit side. Close the lid to let ambient convection melt the cheese and heat the sauce. During the final 90 to 120 seconds, shift the pizza directly over the active flame with a metal peel. Watch the bottom closely. The fats in the crust will sizzle, catching light woodsmoke and developing a blistered, crisp undercarriage reminiscent of a high-heat deck oven.