Wow!!! Our Sunday night tradition for years has been to make a whole wheat crust pizza. I've tried many recipes and finally bought a pizza stone. Never has it come out the same way twice. The pizza stone in the oven helped with the crunchiness. So that was improvement. Then I said why waste the beautiful weather and my gas grill? Found this recipe and used about 4 cups whole wheat flour, 1 T yeast, 1/2 tsp sugar and almost 2 cups water in my bread machine. I eyeballed the consistency so it held together well but was still sticky, letting the machine mix for 8 minutes. Let it go through two rises, fired up the grill, and away we went! The only thing I'd do differently next time is make two small pizzas instead of one mega rectangle. Don't know what I was thinking - it was a challenge to work with! But I convinced it to work, hubby helped me with the first flip so we were ok. We put onions, green peppers, mushrooms, and I had pepperoni on my side. Sooooo good. I can predict that we will be spending future Sundays overt the grill, weather whatever! Thanks for this wonderful recipe!

Fantastic! After trying this last week, my family has declared that every Friday is pizza on the grill night (we'll be changing the toppings weekly)!!!

We have a Holland Grill and it does the best pizzas! This is a great recipe.

This dough is wonderful! Even better if you make it a day before and refrigerate. Rather than use sauce I marinate Roma tomatoes in olive oil with slivers of fresh basil and minced fresh garlic for an hour or so. Brush the dough on top withe marinate oil, flip that side down to cook, , brush the other side while it is cooking, flip again, brush, top with tomatoes, toppings of choice and mozzarella cheese. Close the grill until the cheese melts. Another tip, put the pizza stone to heat up with the grill on high then turn it down to medium when you're ready to cook.

This worked well even on my first attempt. I only had whole wheat flour in the house and it was fine. If you use whole wheat cut the amount of flour down to about 2.5 cups. I sprayed nonstick cooking spray on the grill before I lit it. I cooked the pizza on med low for fear of burning but I'll probably turn it up a little next time. Super Duper and with 100% organic non gmo whole wheat!

This is a fun one for the kids to watch and to "make" their own pizza for dinner. I make it with Rapid rise yeast to speed up the process and I get all the toppings ready in separate bowls on a baking sheet to take to the grill. This is a fun recipe, try it!!!!

Excellent recipe! Other users have given some great tips to achieve perfection. My tip is only to be used in a rush. My wife and I had company over, BBQ fired and ready to go, but somehow ruined the dough in the bread maker. So in a panic I ran out to the store and purchased pillsbury pizza dough in a can to substitute. Although not as good as the recipe, it made an awesome pizza and still impressed our guests!

SO good! I make homemade dough/pizza from time to time which is usually pretty good but this was better. We loved this particular dough and how easy it really was to make on the grill. We used the tinfoil with flour tip posted by another user. We are having a super small wedding in a couple weeks, and decided to cook a bunch of these at up for our guests the night before the big day.

We had mixed reviews at my house. My homemade pizza gets rave reviews from my family and friends (I use the Quick and Easy Pizza Crust recipe by Chef Rider, adding in basil, oregano, and dried onion flakes; and I use a pizza sauce recipe I got from a magazine on homes and gardening last November), so I went ahead and used that. We had never grilled pizza before, so it was a little awkward at first, but my husband and I got a routine going. The first two got a little burned, but then he started turning it a few times and watching it closer. I always triple the dough recipe, so this made 4 medium pizzas on the grill. The general opinion is that it is good but for all the extra work (at least it was work for us) we'd stick wtih baking it on the pizza stone in the oven. We didn't know how to get the vegetables on top done, but crispy still tasted good. Quite frankly, by the time I had eaten two pieces, I was tired of the grilled flavor and wanting the regular pizza taste. I had a pizza box from my son's bought pizza last night, so I cut the top off and used the two pieces to transport the dough to and from the grill. That worked great.

So easy to make and the crust is lovely, infused with the smokiness of the grill. Fior di latte (fresh mozzarella) is a must for the cheese.