We love us some pizza and while we grill year-round, pizza on the grill is something we indulge in year-round.
It’s quick and easy and maybe even fun!
It also has a lot going for it–crispy crust, incomparable smoky flavor, and the opportunity to get out of the house!
Think about it.
The best pizzas typically come from coal-fired ovens, where temperatures rival Hades at 900-degrees.
We’re talking pizza in minutes with a crispy crust.
Our oven is good, but the get the pizza like I described, you’re gonna need to hit the grill.
Gas grill or Charcoal grill doesn’t matter.
The technique remains the same.
One sid of the grill is hot–it’s where the magic happens for crispy and charred crust.
The other side is lower heat–here is the place you slide that perfect crust over and add the toppings.
Just a note, like other great things, the secret is in underdressing.
I mean, the crust here is the show stopper, don’t overload it with wet sauce, gooey cheese, or toppings.
You can find more great recipes from our friends at the Village Bakery.
We use this handmade pizza dough recipe, but use whatever pizza dough you feel comfortable with and enjoy the taste of eating.
The dough recipe needs a good flavor as well as the ability to be rolled thinly–it’s the primary key here to grilling pizza, so it cooks through before burning.
Blending cake flour and all-purpose flour will give you the elasticity from the all-purpose flour and the tenderness from the cake flour.
For the Italian Style crust that we crave, that combination with proofing, kneading, and rising delivers.
Proofing the Dough:
The living organism, yeast, when activated causes dough to rise.
Proof the yeast in warm water with a little sugar prior to mixing with the flour to activate the yeast.
You’ll know the yeast is working when the water and yeast mixture becomes foamy.
Kneading the Dough:
Gluten makes the dough stretch.
To develop the gluten you must knead the dough.
The easiest way is using a stand mixer, but you can knead by hand too.
Kneading by hand is a great way to destress or release some anger.
Either way, the kneading should end when the dough is smooth and springs back when you poke it.
Rising the Dough:
Rising is where dough develops its flavor and texture.
Room temperature (75-degrees) is ideal.
Hotter than that and the dough begins to sort of cook.
Cooler than 75-degrees and the yeast will slow down.
Pizza Dough Recipe
Makes (4) 12-inch pizzas
Rising Time: 3 hours
Prep Time: 15-minutes
1 cup warm water (105-115-degrees)
1 tablespoon sugar
2 1/4 teaspoons active dry yeast (or (1) 1/4 ounce package)
2 1/4 cups all-purpose flour
1 cup cake flour
1 Tablespoon salt
2 Tablespoons olive oil
How to Make Pizza Dough for Grilling:
In a small bowl, combine warm water, sugar, and yeast.
Proof yeast for 5 minutes, or until foamy.
While yeast proofs, in a large bowl, or stand mixer, combine flours and salt.
Once the yeast is proofed, use a dough hook or wooden spoon. add the oil to the yeast mixture.
Slowly add the yeast mixture to the flour mixture and using a dough hook, or wooden spoon, mix until combined.
Knead 10-minutes at low speed or by hand.
Place the dough in a lightly oiled bowl.
Turn dough to coat with oil.
Cover the bowl with plastic wrap and allow to rise in a warm place until doubled for about 2 hours.
Once the dough has doubled, punch the dough down and divide it into four balls, pinching the bottom of the balls closed.
Cover balls with plastic wrap and let rise in a warm place for one hour.
While the pizza dough rises, prepare sauce and toppings.
Easy Oven Roasted Tomato Sauce:
Makes 2.5 cups
Total Time: 50 minutes
4 cups (2 pounds) Roma Tomatoes, quartered
1/2 cup chopped yellow onion
2 cloves garlic
1 teaspoon salt
1 teaspoon red pepper flakes
1 teaspoon sugar
1/4 cup olive oil
1/4 cups fresh basil, chopped
How to Make Tomato Sauce:
Preheat oven to 450-degrees.
In a large casserole dish, combine tomatoes, onions, garlic, salt, red pepper flakes, and sugar.
Toss with olive oil and place on the center rack of the preheated oven for 35 minutes, or until tomatoes soften.
Remove vegetables from the oven and mash with a potatoes masher, keep tomatoes slightly chunky.
Stir in basil.
How to Grill Pizza on Your BBQ Grill:
Roll out each dough ball onto a dusted flour surface from the center to the edge, until it is a 12-inch circle or rectangle.
It should be 1/8-inch to 1/4-inch in thickness.
If it’s not a Michelangelo circle, don’t sweat it–rustic pizza tastes just as good.
On the Grill:
Use your fingertips to pick the dough up by its edges and drape directly onto the hottest part of the grill.
As the hot heat hits it, the crust will begin to firm.
Use tongs to move the crust around the grill if it has uneven hot spots.
Topping the Pizza
Move the crust to the cool side of the grill.
If you don’t have a dual-sided grill, move the crust to a baking sheet to add toppings, then return the pizza to the hot grill for final cooking.
Brush the pizza with olive oil for flavor and texture.
Add the toppings.
Remember to keep it light so they cook quickly.
Return the pizza to the grill for 4 to 5 minutes.
Pizza is done when the cheese is melted.
Use the back of a baking sheet to remove pizza from the grill.
You may wish to rotate the pizza halfway through the cooking time.
Remove from grill and serve immediately.
After brushing the dough with olive oil, top with white cheddar cheese, cooked Italian sausage, and tomato sauce.
Add thinly sliced red onions, grated Parmesan, sea salt, and fresh basil.
After brushing pizza with oil, add cubed fontina, sliced salami, quartered marinated artichoke hearts, and sliced kalamata olivs.
Sprinkle with fresh diced tomatoes, grated Parmesan cheese, and fresh basil leaves.
Brush the dough with olive oil and add mozzarella (grated or balls) pepperoni slices, tomato sauce.
Try adding fresh baby spinach leaves, grated Parmesan cheese.