A slice of pizza on a wooden board with a bite taken out of it
Print

Grilled Pizza

Grilled pizza is a real treat! Simple, thin crust pizza dough develops a CRISP bottom when cooked right on the grill. No special tools required.
There are no specific measurements for the toppings as we all kind of do our own thing with those. Just be sure to use already cooked meat/veggies as they won't have time to sufficiently cook once added on top of the pizza.
Course Main Dish
Cuisine Italian
Keyword pizza, grilling recipes, grilled pizza
Prep Time 35 minutes
Cook Time 10 minutes
Rise Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 servings (estimate)
Calories 331kcal
Author Alyssa

Ingredients

For the pizza dough:

  • 10 oz warm water (110° F)
  • 2 1/4 tsp active dry yeast (equal to one 0.25-oz packet)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 415 grams all-purpose flour (about 3 1/4 cups), extra for kneading

Toppings:

  • Olive oil, for brushing
  • Pizza sauce
  • Mozzarella cheese
  • Meat (pepperoni, any other cooked meat)
  • Veggies (cooked)
  • Fresh basil

Instructions

For the pizza dough:

  • Pour water into the bowl of a stand mixer (or a large mixing bowl). Scatter the yeast over top and let sit for 10 minutes, or until it becomes frothy and the yeast dissolves.
  • Next add the olive oil, salt, and sugar, and then pour in the flour.
  • If you're using a stand mixer: add the bread hook attachment and mix on low speed until everything comes together and forms a ball. Increase speed to medium and mix for another 4-5 minutes. Scrape down the sides of the bowl/the hook as needed. The dough should be smooth, stretchy, and just slightly tacky. Add extra flour 1 tbsp at a time as needed if the dough is too wet/sticky. (I add about 2 tbsp during this stage.)
  • If you're not using a stand mixer: Stir to combine the ingredients in the bowl until a sticky dough forms. Turn out the dough onto a well-floured surface and knead with floured hands for 2-3 minutes, or until smooth. Add extra flour 1 tbsp at a time as needed if the dough is too wet/sticky. (I add about 2 tbsp during this stage.)
  • Transfer dough to a lightly oiled bowl. Cover bowl tightly with plastic wrap and place in a warm spot to rise for an hour, or until doubled.
  • Once the dough has doubled in size, turn it out onto a floured surface and cut it in half. You can grill both pizzas and repeat the next process twice, or you can wrap and freeze one for later (see instructions in notes below). 
  • Flour a rolling pin and your hands to prevent sticking and roll out dough until thin (about 1/4"). Transfer to a pizza peel (or large cutting board) dusted with cornmeal or flour.

For grilling the pizza:

  • Brush grill grates with a high-heat cooking oil (such as canola, corn, vegetable, etc). See how I do it in the recipe notes below. Prep all your pizza toppings. Preheat grill to high heat (at least 400ºF).
  • Once heated, place rolled out dough directly onto the greased grill grates. You won't have much time to be picky with its shape as the grill is hot, so you might not get a perfectly round pizza. Once on the grill, close the lid and cook for several minutes, or until the bottom side is cooked and crisping up.
  • Once crisped to your liking, flip the pizza onto your pizza peel or cutting board so the cooked side is now facing up. Close the lid of the (now empty) grill.
  • Brush olive oil over your pizza, then add sauce and whatever toppings you're using.
  • Transfer the pizza back on the grill, and cook until the cheese is melted and the bottom has crisped to your liking. You know your grill best so play with the heat here. Consider keeping one burner on high and the other on low (or even off) so you can move the pizza to the indirect/cooler side if the bottom is crisping up too quickly. 

Notes

To freeze pizza dough, wrap each ball of dough tightly in plastic wrap and place in zip-top bags. Frozen pizza dough can be stored for up to three months. Allow dough to thaw completely in the refrigerator prior to use.
The grease the grill grates, I pour a small amount of my high-heat cooking oil into a bowl, dip a paper towel into the bowl, and then use heat-safe tongs to brush the grates with the oiled paper towel.
The calories listed are a rough estimate for a serving of grilled pizza made with the dough recipe here and pizza sauce, fresh mozzarella, and pepperoni (the toppings I used for this particular pizza). Since the ingredients and quantities used will differ I suggest inputting your specific toppings into an online nutritional calculator if you're curious to see a more accurate readout.

Nutrition

Calories: 331kcal