Reviewed: Jul. 21, 2009

This was incredible! My husband raved over it and loved that he got to do the grilling part ;) Would be fun for dinner guests to be able to top their own pizzas. Give yourself plenty of time to make the dough, was well worth the effort. Even picky 3yo ate 2 pieces!

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KALEX513

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

If I can make this>>> Anyone Can!! It was the Yummiest!! Easy Easy!!I topped ours with BBQ chicken.I sprinkled a little chopped onion,basil and jalapeno jack cheese. TOO GOOODD!! Thank you for helping me conquer my fear if grilling pizza!! Will definitely make again!!

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Jul. 19, 2009

OMG! This is the best pizza ever. I don't know why I never thought about grilling pizza before. I do not add the herbs and garlic into the dough. After I punch down, I form small circles of dough for personal size pies. I top with homemade sauce and whatever toppings the family wants. We have made this about 10 times now and have passed on the recipe to everyone who has tried if. Thank you so much!

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OTWIFE

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Reviewed: Jul. 16, 2009

I too changed a few things to make it even better and easier. After the dough has risen and you punch it down,I make 4 dough sections and roll them out personal pizza size and let them sit on a lightly floured cookie sheet for at least 15 mins. This allows the dough to rest and relax. Then put them on the grill as the recipe says to (the dough will be even more elastic and probably will stretch out more but believe me, this will make the crust even more delicious and crusty). The crusts will cook a bit quicker too so keep an eye on them. I also use Prego traditional for the sauce and I too shred the cheese to help it melt a bit more. Some fresh shred parmesan mixed in with the mozerella makes it really delicious. After the crust has cooked on the first side I also take them off the grill onto the cookie sheet again to quickly put the toppings on and then put them back on the grill. That way, you don't burn your fingers over the grill! I make a double batch of dough and after the first rising, I cut them into quarters and freeze them separately so it's easy to take them out after work and let them come to room temp, then roll them out, let them rest and dinner is ready in 9 mins. My husband loves this and we eat these once a week...at least!

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TamaLama1

Cooking Level: Intermediate

Home Town: Tillamook, Oregon, USA

Living In: Olympia, Washington, USA

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Reviewed: Jul. 16, 2009

Pizza on the grill is the only way to make it at home. I grilled some sausage, onions and peppers first and then grilled the dough quickly. I assembled the pizza (olive oil, sauce, cheese, fresh basil and garlic and then the sausage and veggies) placed it on a cookie sheet and put it back on the grill for about seven minuets. It was amazing, my Italian neighbor even commented on how great it turned out.

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OliverandBean

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

Very good; the crust turned out really well; a lot better than the crust I normally make. It was a little heavy from all the toppings, but worked with using two spatulas.

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amandalynn

Cooking Level: Intermediate

Home Town: Walnut, California, USA

Living In: Hayden, Idaho, USA

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Reviewed: Jul. 7, 2009

I've never been happy with pizza crust I made in my oven. This is a huge improvement!

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Marilyn

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Reviewed: Jul. 6, 2009

I agree, it stuck to the grill, but my hubby(who does most of the grilling) came to my rescue and saved the pizza. It tasted great, will do again.

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murph

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

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Reviewed: Jul. 4, 2009

Great idea, but pizza stuck to grill!

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lcraiger

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Reviewed: Jul. 1, 2009

This is a great way to make pizza ! Everyone really enjoyed it. I was a little reluctant, but excited to try this. It was actually pretty easy and tasty . Thanks

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Karen

Cooking Level: Expert

Home Town: Chula Vista, California, USA

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Reviewed: Jun. 29, 2009

I am giving this a 5 star rating even though I didn't do it "right"...I got everything started and then noticed my grill was out of gas...hate that! I also changed the toppings a little to my families favorites, but despite the changes it is a serious winning recipe that I have now prepared to make again at the request of my husband, who raved about the crust as having, "really great flavor!"

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MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Jun. 28, 2009

The best way to handle the dough on the grill is to make personal size pizzas. I put them on a grill rack until they are cooked on one size and then put them directly on the grill. It's also a great way for everyone to have just what they want for toppings. I was able to make 4 pizzas this way. It's best to cook any veggies first. So very good, thanks~

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GIMESUN

Cooking Level: Intermediate

Home Town: Manchester, New Hampshire, USA

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Reviewed: Jun. 27, 2009

I have been wanting to try this for a while and glad I did. This is the best crust and worth the time. I mixed it in my KitchenAid mixer for a little over 4 minutes with the dough hook. I think a few people said to brush the crust instead of the grill, good idea, it caused flare ups so I let them calm down and brushed the crust. It took a little longer than I thought it would to cook though. I had all 4 burners on high, the temp on the grill said 500 when I put it on and I left them on high. I had everything ready in prep bowls to put on. I did close the lid and let it cook. I wish I would have timed it but had time to do a few things while it cooked. I used canned pizza sauce with some fresh basil sprikled on and pepperoni and cheese for toppings this time as a test (I think I'll make a chicken alfredo next time for myself) and split the dough into 4ths. I only did one and have froze the rest so I hope it will thaw and be just as good. It reminds me a lot of Space Aliens crust (a local ND, MN chain) so that's great. I have a Pampered Chef LARGE grilling spatula (about 8 inches wide) that works great to move these. It's a perfect recipe for people who like different toppings and would be fun for a BBQ with friends. Thanks for the great recipe.

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Betty

Cooking Level: Expert

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Reviewed: Jun. 26, 2009

I have to admit that I don't follow the toppings. I only use the recipe for the crust. We grilled it over a low flame the second time and that worked better for us. We use a pesto for the sauce and throw on whatever toppings we desire. Our extended family raved about this pizza (and I believe the crust was a huge part of that compliment!) Thanks!

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love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Jun. 24, 2009

Awesome recipe!! Just like the last person I made four small pizzas, that made it easy to flip with one spatula. Besides they fit on a regular plate when done, for easy serving. Also, I found it helpful to turn down the fire on my gas grill while I placed the toppings on. I turned it up at the end to help melt the cheese. One last note I pre-broiled my toppings with cooking spray to ensure they were not raw tasting. Thanks for great recipes all the time.

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Lyd T

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Reviewed: Jun. 21, 2009

This is definately a "practice makes perfect" recipie. The grill burnt the bottoms before the top cheese melted all the way. I did cook my toppings first and made four mini-pizzas instead of two mediums, cooked two at a time with hubbys help. the dough was excellent, made the bread machine make it and it did need about a half cup more water and it was still pretty stiff but you need that when working on a grill.

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Denise T.

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Reviewed: Jun. 19, 2009

I normally don't stray too far from a recipe's original instructions, but I'm just terrible at making dough so I cheated and bought a pre-made frozen pizza dough ball at the grocery store. Followed the rest of the directions and it was fabulous! Can't wait to make this when we have guests. We're already thinking up all of the toppings we could try. We live in the country, and there are a few pizza restaurants within driving distance, but none that we think are all that. Will be making our own pizza from now on! Thanks for the recipe!

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Swidgen

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2009

THIS.IS.TO.DIE.FOR. Seriously, this is one of the best things I've ever made. I still can't believe I made it myself! I used half whole-wheat flour in the dough and made 5 individual pizzas. I found it was easier to get the dough on the grill in 5 pieces rather than 1 big piece. (try roasting garlic and then spreading on the pizza instead of pizza sauce..it is heavenly).

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jun. 17, 2009

I made the dough as written and it was fantastic! The finished product rivals one of my favorite local boutique pizza places. The only change we made was topping choices. Was also very good with pesto instead of tomato sauce. Thanks Doug!

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cherry

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Reviewed: Jun. 14, 2009

I probably shouldn't review this yet since I didn't follow the directions exactly. I was impatient, hungry and have been trying to make this for a week now but haven't had the time it needs. After I let the yeast mixture rest I put all dough ingredients in the mixer plus garlic and basil and let go for 5 minutes. Then tried to knead it but it was way to stiff so I let it proof for 1 hour. It was fairly pliable after that so I stretched it out in a 13x9 pan, well oiled both sides of dough and put it on the grill (without the pan of course). It came out really thick, between 1/2 and 3/4 inch thick. Topped with my own sauce and some mozzarella/parm mixture. It was decent but not great. I like a thinner crust anyways. So if anybody else is impatient like myself-please do not do it this way. Take the time and follow the recipe. I will try this again in the next few days and follow the recipe all the way. It's got to be great with all of the 5stars it has received.

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