By Martha Rose Shulman
- Total Time
- 3 hours, plus 2 days' refrigeration
- Rating
- 4(250)
- Notes
- Read community notes
Pizzas made on the grill are really more like topped flatbreads. They get plenty of direct heat, so the surfaces brown nicely, but not enough ambient heat, even with the lid closed, for a crumb to develop on the rim of the pizza. Stretch out or roll the dough very thin, with no raised edge, so that the pizzas won’t have a doughy texture. It’s much easier to work with smaller pies, and it’s important that you don’t weigh down your pizzas with ingredients, especially marinara sauce, or they’ll be difficult to get on and off the grill and they’ll be soggy. A thin layer of marinara — ¼ cup — will be plenty for a 10-inch disk.
Featured in: Forget Tofu Hot Dogs: Pizza on the Grill
Learn: How to Grill
Learn: How to Make Pizza
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:3 10-inch pizzas
- 8grams (2 teaspoons) active dry or fresh yeast
- 225grams (1 cup) warm water
- 5grams (1 teaspoon) sugar
- 12½grams (1 tablespoon) extra virgin olive oil, plus additional for brushing the pizza crusts
- 185grams (approximately 1½ cups) whole wheat flour
- 125 to 185grams (approximately 1 to 1½ cups) unbleached all-purpose flour
- 10grams (1¼ teaspoons) salt
- ¾cup marinara sauce made with fresh or canned tomatoes
- 5 to 6ounces mozzarella, shredded if fresh, sliced if low-moisture
- Fresh basil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
590 calories; 14 grams fat; 7 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 92 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 27 grams protein; 719 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
In the bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water. Add the sugar and stir together. Let sit 2 or 3 minutes, until the water is cloudy. Stir in the olive oil.
Step
2
Using a stand mixer: Combine 310 grams (2½ cups) of the flour and the salt, and add to the yeast mixture all at once. Mix together using the paddle attachment, then change to the dough hook. Knead at low speed for 2 minutes, then turn up to medium speed and knead for 8 minutes. Add flour as needed. Hold on to the machine if it bounces around. Turn out onto a clean work surface and shape the dough into a ball. The dough should be firm and slightly sticky. If you are kneading the dough by hand: Mix together the yeast, sugar, water and olive oil as directed in a medium size or large bowl. Combine 310 grams (2½ cups) of the flour and the salt. Fold in a cup at a time, using a large wooden spoon. As soon as you can scrape the dough out in one piece, turn out onto a lightly floured work surface, and knead for 10 minutes, adding flour as necessary, until the dough is firm. Shape into a ball.
Step
3
Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for 1 to 1½ hours, until doubled.
Step
4
Weigh the dough and divide into 3 equal balls. Shape each ball by cupping it between your hands, with the bottom of your hands touching your work surface, and moving the dough in a clockwise circle between your hands, working round and round the dough until it becomes a ball. Put the balls on a lightly oiled baking sheet, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes. At this point, the dough balls can be placed in a wide bowl and covered with plastic wrap, or in a re-sealable bag, and refrigerated for 1 to 2 days. You will need to punch them down again when you are ready to roll out the pizzas.
Step
5
Lightly flour the dough if it is sticky. While turning the dough, press down on its center from the heel of your hand to your fingertips, gradually spreading it out to an approximately 10-inch circle. You can also stretch the dough by pressing it out and laying it over a closed fist; with your other hand, rotate it around, balancing it on the fist, while you gently stretch it out with your fingers. Do not shape a raised rim; the entire circle should be flat. You can also use a rolling pin to roll out the dough.
Step
6
If not planning to grill right away, you can make these in advance and keep them in the freezer. Dust a piece of parchment with flour, semolina or cornmeal and place a rolled-out pizza shell on the parchment. Top with another piece of parchment and dust with flour, semolina or cornmeal. Stack the remaining two shaped pizza rounds between sheets of parchment, then wrap airtight in plastic and place in the freezer.
Grilling the Pizza
Step
7
Prepare a hot grill. You will be placing the pizza directly over the heat. Next to the grill, set up a bowl of olive oil, some paper towels and tongs or a grill brush. Have your toppings ready. Lightly dust a baker’s peel or a rimless baking sheet with flour, cornmeal or semolina. Take your shaped pizzas from the freezer if you have stored them there. Place one on the peel or baking sheet.
Step
8
When the grill is hot, oil the rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill — the vents should be closed — and set the timer for 2 minutes.
Step
9
Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn’t burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
Step
10
Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the top lightly with oil, then top with a thin layer of tomato sauce (no more than ¼ cup) and shreds or slices of mozzarella. Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Open the grill and check the pizza; if the cheese hasn’t melted, leave for a few more minutes. If the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Arrange fresh basil leaves on top, cut into wedges and serve.
Tip
- Advanced preparation: The crusts and the marinara sauce will keep for several months in the freezer.
Ratings
4
out of 5
250
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
CHFinDC
Worried about the dough sticking to the grill? We've found that giving both sides of the dough a quick brush with olive oil before putting it on the grill worked perfectly. We poured just a bit into a rimmed bake sheet, and gave our flattened dough a quick swoop through it before putting it on the heat.
Josh
I agree - though I didn't try the baking sheet trick. I just brushed each side with olive oil before putting that side on the grill.
I made the mistake of trying to shape the crusts with only my hands. The first one came out horribly misshapen and too thick. I used a rolling pin on the others and managed to get two nice-looking, roundish 10-ish crusts.
Ed K
I have found that setting my grill to medium heat works best and I check doneness at 90 seconds. I've also found that putting it under the broiler for 1-2 minutes ensures that the cheese has browned once the pizza comes off the grill.
KCH
This is a terrific recipe for grilling pizza dough. For toppings, we tried margherita with cherry tomatoes on one pizza and pesto, grilled zucchini, and feta on the other. Both were great.
Denis
The dough never sticks to the grill and it's always fun to prove it. I pre-cook both sides of the dough so that it's easier to work with. With a small grill I take the dough back to the kitchen for topping and then return it to the hot grill. The bottom sometimes gets a little burned but this adds a flavor note. Also, unlike with pizza in the oven it's not a bad idea to pre cook some of the toppings like onions and peppers or even chicken once cheese is melted everything is ready.
Jeannie
Emile Henry makes a pizza stone that can be used safely on a grill. Game changer, especially in summer when you want pizza without cranking up the oven.
rhapzee
Very good crust recipe. I added 1/2 tsp of cardamom and I switched the ratio of whole wheat flour to white flour. I preheated my pizza stone to 400, put pizza on it, then increased temp to 450 and baked on convection for 15-20min. Restaurant quality crust.
Kathryn
I was super skeptical about this but it was really good! Great for the summer when the thought of turning your oven on at ALL is suffocating. Not as good as in the very hot oven on a clay flower-pot bottom, but still really good if you want made-at-home pizza.
kk
Turned out great! Had no issues with the dough sticking to the grill using tongs and an oil soaked paper towel. Will try Ed K's suggestion to switch to the broiler to finish the top next time. The bottom of the pizza was getting way too dark before the cheese had a chance to melt fully.
JJ Marie
Do you recommend cooking flattened frozen pizza dough or should I let it come to room temperature before I put it on the grill?
Ellen
We combined this recipe with one that uses a pizza stone, and it came out perfect! We put the tomato sauce and sliced fresh mozzarella on top and cooked it on the preheated stone for a couple minutes longer. Less chance of burning and still a delicious crisp crust.
Mike M
Has anyone tried this recipe with a pizza stone on the grill grates?
Ellen
Yes. Just posted and noticed your question. Preheat to 500 and slide it onto the stone.
John M
Great "how to" guide to cooking a pizza on a grill! I recommend that you use a pellet grill (it just seems to cook better for some reason). This recipe is also a great one to try out: https://www.kumastoves.com/Blog/Post/perfect-pellet-grilled-pizzaIf you have never tried to grill a pizza, I highly recommend you do!
Denis
The dough never sticks to the grill and it's always fun to prove it. I pre-cook both sides of the dough so that it's easier to work with. With a small grill I take the dough back to the kitchen for topping and then return it to the hot grill. The bottom sometimes gets a little burned but this adds a flavor note. Also, unlike with pizza in the oven it's not a bad idea to pre cook some of the toppings like onions and peppers or even chicken once cheese is melted everything is ready.
Bob R.
Instead of cooking on the grill grate directly, I preheat baking steel for pizza 425-450 F, or hotter, and transfer the pizza onto this. No problems with sticking. With the barbecue grill closed, the top and bottom surfaces of the pizza cook fairly evenly.
Ed K
I have found that setting my grill to medium heat works best and I check doneness at 90 seconds. I've also found that putting it under the broiler for 1-2 minutes ensures that the cheese has browned once the pizza comes off the grill.
Patrick
Love it.
Our favorite way to make pizza now. And, in the heat of summer, when the last thing we want to do is turn on the oven, and we're just not in the mood for yet another salad, this meal's a hit.
Have you tried it with eggplant? Yum.
KCH
This is a terrific recipe for grilling pizza dough. For toppings, we tried margherita with cherry tomatoes on one pizza and pesto, grilled zucchini, and feta on the other. Both were great.
CHFinDC
Worried about the dough sticking to the grill? We've found that giving both sides of the dough a quick brush with olive oil before putting it on the grill worked perfectly. We poured just a bit into a rimmed bake sheet, and gave our flattened dough a quick swoop through it before putting it on the heat.
Josh
I agree - though I didn't try the baking sheet trick. I just brushed each side with olive oil before putting that side on the grill.
I made the mistake of trying to shape the crusts with only my hands. The first one came out horribly misshapen and too thick. I used a rolling pin on the others and managed to get two nice-looking, roundish 10-ish crusts.
Private notes are only visible to you.
