Skip to main content

Grilled Pizza

Memorial Day has come and it's official that summer is in full force!  Though I'm the first to admit I'm not a fan of heat and humidity (so why do I live in St. Louis?!), I am a fan of a summer atmosphere.  BBQs, cold beer, Cardinals games, etc.  I am definitely not a master griller, but without a doubt my favorite thing to grill is pizza.  When I mention to people that we're going to grill pizza they look at me like I have a second head or something.  But, man-oh-man, I could eat grilled pizza every day!

Though it seems hard to do, and time consuming, based on the instructions below, believe me - it's not.  You can make it even easier too by using a store-bought dough!  I've been on a homemade pizza kick lately because I think it's so easy when you allow yourself enough time, but the convenience factor of store-bought just can't be beat, especially now that so many grocery stores are really stepping up their prepared foods.  

There are a few different ways to grill a pizza.  You can grill on a pizza stone, directly on the rack, or like I recently did when entertaining - on the rack using par-baked dough.  I like grilling directly on the rack so that I get beautiful grill marks, but whatever floats your boat will work!

Grilled Pizza 
2 c. all purpose flour
1 tsp instant yeast  (or 2 1/4 if making day-of)
1/2 tsp salt
1 tsp honey 
3/4 c. water, 105-110 degrees 
scant 1/4 c. good quality olive oil 

In bowl of a stand mixer fitted with the dough hook, add flour, yeast and salt. (If you forgot to make the dough the night before, use 2 1/4 tsp instant yeast here).  Turn mixer on low and while running add honey and water.
Slowly add olive oil until dough just comes together around the hook (will still be lots of "pieces" of dough around the work bowl).  Turn mixer off and turn all dough out onto counter.

Using hands, pull dough together with a few throws against the counter (Dough should be very supple in texture, not oily or dry. Depending on temperature, humidity, etc you may need a 1/2 tsp or so more water or flour. Add it now if needed).  Knead for about a minute to create a ball of dough.  

Place dough into large gallon-sized Ziploc bag and place in fridge overnight. (If you forgot to make the dough the night before, place bag in warm spot for at least 1 hour)

Remove dough from fridge and place on counter to come to room temperature.

If making personal 8-10 inch pizzas, divide dough into 4 equal pieces.  Using either a pizza peel, or parchment paper sprinkled lightly with cornmeal, shape the dough using lightly floured hands.  


Place large, grill-safe, pizza stone directly on the grill, heating over medium-high heat for 30 minutes.

Top your pizza with your favorite sauce, toppings and cheese.    Transfer your pizza to the heated stone.  If you're using parchment paper, make sure to slide a cutting board or non-rimmed cookie sheet, underneath for added support.  

Bake until edges of dough are golden and cheese is melted, about 10 minutes, tops.  Remove with a pizza peel or cutting board and allow to sit for about 3 minutes before cutting.

Heat the grill to medium heat and while warming, prepare everything you need (baking sheet of pizza dough rounds - I recommend more "personal" size pizzas if grilling directly on the grate - sauce, cheese and toppings).

Place the pizzas directly on the grill, allowing the dough to cook with a closed grill for about 5-8 minutes, depending on thickness.  Flip the dough and top the cooked side with sauce, toppings and cheese.  Close the lid and cook another 5-8 minutes, or until the bottom is grilled and the cheese is melted.  

Place large pizza stone on the lowest oven rack position and heat at 450 degrees for 30 minutes. Transfer dough to the pizza stone using the pizza peel or parchment topped thick surface.  Bake about 5 minutes until dough is starting to set.  Remove par-baked dough to a pizza peel or cookie sheet to take out to your grill.  

Place the pizzas directly on the grill heated to medium, allowing the dough to cook with a closed grill for about 4-5 minutes, depending on thickness.  Flip the dough and top the cooked side with sauce, toppings and cheese.  Close the lid and cook another 4-5 minutes, or until the bottom is grilled and the cheese is melted.  

Source: Pizza Dough - adapted from  Good Things Catered


  1. grilled pizza is one of our favorite summer meals---by far the best discovery of summer 2009! Yours looks delicious!


Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get