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Grilled Pizza

This grilled pizza recipe uses pizza dough made from scratch, topped with mozzarella cheese, sauce, and your choice of savory toppings. Grilled to perfection for a fun outdoor treat.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 1546.2 kcal

Equipment

  • 1 Outdoor Grill Essential for imparting the signature smoky flavor and char
  • 1 Large Mixing Bowl For preparing the pizza dough from scratch
  • 1 Long-handled Tongs Crucial for safely handling dough and pizzas on the hot grill
  • 1 Baking Sheet For temporarily holding partially grilled crusts before topping
  • 1 Rolling Pin Optional, but helpful for creating uniform crust circles

Ingredients
  

Main

  • 3 ½ cups all-purpose flour or as needed
  • 1 envelope pizza crust yeast such as Fleischmann's
  • 1 tablespoon white sugar
  • 1 ½ teaspoons salt
  • 1 ⅓ cups warm water 120 to 130 degrees F/49 to 54 degrees C
  • ⅓ cup oil and more as needed
  • ½ cup pizza sauce or to taste
  • ½ cup shredded mozzarella cheese or to taste

Instructions
 

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Combine 2 cups flour, yeast, sugar, and salt in a large bowl; stir in warm water and ⅓ cup oil until well combined, about 1 minute. Gradually add enough flour to form a slightly sticky dough ball. Turn dough out onto a floured work surface; knead until dough is smooth, elastic, and not sticky, about 5 minutes.
  • Divide dough into 8 equal portions; pat or roll dough portions on a floured work surface to about 8-inch circles (they don't need to be perfect).
  • Brush both sides dough circles with oil; place on the grill. Cook on the preheated grill until bottoms are lightly browned and tops look set, 3 to 4 minutes. Transfer crusts to a baking sheet, grilled-sides up, using long-handled tongs.
  • Lightly coat each crust with sauce; top with cheese.
  • Slide pizzas back on the grill; cook until bottom crusts are brown and cheese melts, 3 to 4 minutes. Serve immediately.

Notes

Achieving perfect grilled pizza requires attention to detail. Ensure your grill is at a consistent medium-high heat; too hot will burn the crust before it cooks through, too cool will result in a dry, uncharred base. Generously oiling both the grates and the dough is crucial for preventing sticking and achieving that desirable crisp exterior. When kneading, aim for an elastic dough that is no longer sticky, indicating proper gluten development. For toppings, less is often more on grilled pizza to prevent a soggy crust; opt for pre-cooked meats and thinly sliced vegetables. Finish with fresh herbs like basil after grilling for vibrant flavor and color. A common pitfall is overloading the pizza, which makes it difficult to transfer and can lead to uneven cooking. Keep it simple and let the smoky flavor shine.