Reviewed: Oct. 24, 2009

RAINY DAY tips! Made the dough in the breadmaker, followed the recipe to a "T" otherwise.I let it rise/rest for 15 minutes before I prebaked the crust for about 8 minutes @400. Then added all the toppings and baked for 20 minutes. Easy and really good!

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CindyLepp

Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

Living In: Benton, Kentucky, USA

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Reviewed: Aug. 22, 2009

I've never tried grilling pizza before, so perhaps it just takes experience, but that was a bit ridiculous. I added extra flour to this recipe but I think it was still a little too sticky. Also, I had no idea how thin to roll out the dough since the recipe didn't say, and I think I made it too thin. Getting it onto the grill was an absolute pain, and let's just say I ended up with many small pizzas when I started with only one. For anyone else inexperienced in grilling pizza, I would strongly suggest making small, personal-sized pizzas, because they would be much easier to manipulate on the grill. Other than that it tasted ok in the end I suppose, but it wasn't quite worth all the trouble.

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belle4397

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Reviewed: Aug. 17, 2009

I am intimidated by anything that has yeast in the recipe... but I was amazed as to how easy this pizza dough was! We put a baking stone on our Weber grill with lower coals. This way - when we put the cover on - the cheese would melt without burning the crust. We like the crust thin and crispy - delicious!

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Kwas72

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 22, 2009

I made a double batch of this recipe last night for my family who had come to vist. My nieces stretched out their own small pizza doughs and got to choose which toppings to put on the pizza. We grilled the dough on both sides for a few minutes and then took it off the grill, added the toppings and put back on the grill until the cheese was almost melted. Then we place the pizzas on a cookie sheet and put them in the oven on broil for a few minutes to make the top crust and cheese nice and golden brown. It was the perfect pizza!! Thank you for a great recipe!!!

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pamperedsherry

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Reviewed: Jun. 29, 2009

This was an very good recipe. I added bit more sugar.

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Hansen94

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Reviewed: Jun. 27, 2009

This is the best dough for grilling pizza! Perfect taste and texture - crispy on the outside and soft on the inside. I upped the sugar to 1 1/2 t. and it was just right for me. This was my base for Tomato Basil Squares, another great AR recipe. Thank you for sharing this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jun. 25, 2009

Grilled pizza is now one of my favorite foods :) I added more sugar, as suggested by other reviews, as well as cooking the dough on one side before adding toppings. Other than that I followed the recipe exactly and it turned out very well! I will definitely make this again. I used pesto, fresh tomatoes, bacon, provolone and mozzarella cheeses, and fresh garlic for mine.

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Apr. 27, 2009

I wanted to grill but wanted to do something different. I don't bake and the last bread I made was 20 years ago! This was easy and enjoyed by all! I followed the other's suggestion and grilled one side first before topping. I will definitely make this again. I served grilled pineapple and orange slices for a refreshing side.

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Jan. 22, 2009

I precooked the dough on one side then we put toppings on that side (so the uncooked side was on the grill). Everyone got to make their own pizza, great!

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JFAHRION

Cooking Level: Intermediate

Living In: Athens, Ohio, USA

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Reviewed: Oct. 26, 2008

Amazing!

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sugarbits

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Avon, Ohio, USA

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Reviewed: Sep. 18, 2008

We love to make pizzas on the grill when the weather is nice - this is a good workable recipe. I always make sure to add the flour slowly to get a good consistency for kneading.

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PREGOCOOK

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Dhahran, Ash Sharqiyah, Saudi Arabia

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Reviewed: Sep. 14, 2008

This fantastic! I'm a yeast novice, so I read all of the reviews and asked for some help on the exchange. BTW: "proofing the yeast" means stirring it in the warm water, (I added 1/2 the sugar then, too) and letting it set until it's foamy (about 10 min). I followed the recipe exactly (except adding 1/2 the sugar to the proofing yeast and 1/2 after). I used my Kitchenaid w/the dough hook for the *hard* work. I let it rise for about an hour, then placed it in the frig for awhile when I went out. I took it out to come to room temp before using. Mr. LTH grilled w/no issues, though I wasn't very clear in my instructions, so he grilled BOTH sides before I could top, so after topping I popped in the oven on broil to warm toppings/melt cheese. This is so cheap & easy it will def be a staple at our house...so many topping combinations to try (Mr. LTH had "traditional" cheese pizza and I brushed mine w/EVOO/garlic and topped w/diced red bell pepper, sweet onion, tomatoes, feta cheese, Italian Cheese Blend, and crushed red pepper.). If you haven't made this yet, MAKE IT! THANK YOU for an excellent recipe!

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lovestohost

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2008

The cooking method of this recipe is what sets it apart from other pizza dough recipes. The dough is just basic pizza dough, and very good by the way. Don't know why I never tried baking pizza on the grill, it's GREAT! We made 4 small pizzas. We cooked one side and brought them in to assemble the toppings on the cooked side, then they went back on the grill to finish. The texture of the crust was perfect, crisp on the outside and tender on the inside. These do cook quick and therefore can burn very quick. I stayed with them and using 2 spatulas rotated them around frequently to evenly cook the crusts.

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Aug. 2, 2008

SOOOOO GOOD!!!!!! Okay, to be fair yeast breads are my downfall. It took me 2 tries to get my yeast to proof. I used my kitchen aid mixer with dough hook attachment to mix. Even with floured hands, dough was very sticky. I divided into 2 separate dough balls to rise for 1 hour. The dough was very delicate and still quite sticky so I added more flour and kneaded some before rolling out into about two 8" circles. Used a charcoal grill/smoker and got heat up to 250 degrees. Placed on grill *without* toppings first, because my dough was a bit thick. Grilled one side, removed from heat and added toppings. One pizza was basil pesto, fresh mozzarella, and fresh picked roma tomatoes (Pioneer Woman recipe). Back on the grill another 5 minutes, then put under the broiler on low for 3 minutes. Second pizza was tomato sauce, shredded mozzarella and pepperoni. The second pizza we put toppings on *before grilling*. However, because our crust was thicker in took longer to grill. Had to place under the broiler for a few minutes also. Make sure to *place your toppings* on your pizza dough *after* you place it on the pizza peel! When I make these again I will grill one side first BEFORE adding the toppings.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 31, 2008

I love making individual pizza's on the grill with this dough... I have yet to try it as a garlic bread... but I think that would be very yummy and work well with this recipe!

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Chen

Cooking Level: Expert

Home Town: Sundre, Alberta, Canada

Living In: Oslo, Oslo, Norway

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Reviewed: Jul. 20, 2008

Unbelievably delicious! My entire family raved over this, and we will definitely be making this regularly. It was so easy to make; used the Kitchen Aid with the dough hook. My husband did the grilling and my son and I put toppings on, a true family meal! I took others' suggestions and grilled one side, added toppings to it, and returned it to the grill to finish the other side. Brushed on garlic olive oil before putting on toppings. We just did the basics, pepperoni and margherita. Can't wait to experiment with other toppings! Thanks for an awesome recipe, Kristen!

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Kassie

Cooking Level: Intermediate

Living In: Davenport, Iowa, USA

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Reviewed: Jul. 18, 2008

Soooo good! Tastes really good the next day too! Definitely in our regular rotation of meals!

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arich01

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2008

We made two batches of this and used one for personal sized pizzas and the other for breadsticks. I made a simple, traditional pizza sauce and let everyone add their own favorite toppings. Kids and adults loved it!! A really fun twist on a backyard bbq! One note - the second time we made these I used Rapid Rise yeast. It did not taste as good as when I used regular active dry yeast.

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SEY1

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2008

Very good. I topped it with a garlic butter spread, bacon and a mix of mozzarella & cheddar/jack cheeses.

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Laurie

Cooking Level: Intermediate

Home Town: Bartlett, Illinois, USA

Living In: Palm Harbor, Florida, USA

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Reviewed: Apr. 12, 2008

Yum, yum, yum! I followed the recipe exactly except I thought an hour and half too much rise time...I let rise 30 min. and it was perfect! Topped with taco cheese, the only topping I had, but I can't wait to try this again with other toppings. A keeper for sure!

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