I did it! I waited over a year to try grilled pizza again, but with temperatures in the 90’s and a family that would eat pizza every night I had no choice but to learn from my mistakes.
Last year when I burned our dinner to a crisp on the grill, part of the problem was lack of good instructions. I hope this post will help anyone who is willing to attempt pizza on the grill.
- 1 packet (or 1 Tablespoon) yeast
- 1½ cups warm water
- 1-2 Tablespoons refined sugar
- 1 teaspoon salt
- 1 teaspoon crushed garlic
- 1 teaspoon Italian seasoning
- 3 Tablespoons olive oil
- 3-4 cups all-purpose flour
- Allow yeast to proof in warm water for about 5 minutes. Mix in the rest of the ingredients adding the flour last. Knead for about 5 minutes.
- Turn grill on high.
- Roll the dough out on a floured surface.
- Turn your grill down to a medium heat. Brush pizza dough with olive oil and lay on grill. Close the lid. Grill for about 3 minutes.
- When the first side is finished, brush the top side with olive oil and flip.
- Cook for another 3 minutes. Remove pizza from the grill. Top with your favorite toppings.
- Turn the grill on low and place back on the grill until the toppings have melted.
- Remove from the grill, cut and serve.
Rolling the Dough
Grilled Pizza Tip #1:
Make smaller pizzas. This recipe made 6 small pizzas. Large pizzas are very difficult to flip on the grill.
Grilled Pizza Tip #2:
Stand next to the grill, as soon as the pizza smells done, it is time to flip.
This pizza is way to big. It was before I figured out the smaller is better tip.
Grilled Pizza Tip #3:
Don’t overload your pizza. Too many toppings will cause your pizza to “sink” into the grates of the grill.
Grilled Pizza Tip #4:
Stand by the grill while you are grilling the pizza. The pizza cooks very quickly. If you get distracted for a few minutes your pizza will probably burn.
Grilled Pizza Tip #5:
Enjoy your pizza outside. Less mess and no sweeping up after dinner.