Reviewed: Jun. 13, 2009

This was soooooo good!!! The changes I made that really seemed to work were: I brushed olive oil onto the dough before I grilled it. Then I took the dough off with 2 spatulas, and put it on a baking sheet, brushed the uncooked side and flipped it back onto the grill by hand. I cooked that side slightly less than the first side, only about 1 minute. Then I took it off the grill again and dressed the pizza, adding my favorite toppings. Turned the grill down to low and put the pizza back on for about 7 minutes. Long enough to melt the cheese and heat up the toppings. It was AWESOME!!! My young daughters and my husband raved about it. This is a keeper!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DARYLANDMEL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2009

Amazing! I think if heaven tasted like something it would taste like a homemade pizza on the grill. My suggestion would be not to pour the sauce and toppings over the uncooked dough. The pizza will turn out mushy and hard to pick up with your hands to eat. First, let the dough sit on the grill a bit until it stiffens up and rises. Next, scatter spoonfuls of tomato sauce [don't cover the entire area of the dough with sauce] evenly across. Spread out thinly sliced pieces of fresh mozzarella, shredded parmesan, and cheddar cheese over the pie along with your other favorite toppings. Works great on a gas grill but the best would be if you have a charcoal grill... the pizza will pick up a nice smoky flavor and taste like it came fresh out of a brick oven.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Parisa Fayzar

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2009

This was awesome. I had never made dough before, but I had no problems what so ever. While letting it rest, I put it in my oven that I put on 170. I used a jar of sauce instead of making it. Cooking all to the toppings before hand is necessary. Make sure if you use fresh mozzarella that it is cut in smaller pieces or it won't melt.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gabe Grant

Cooking Level: Expert

Living In: Salina, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2009

Great tasting and fun recipe

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JONILEWIS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2009

I tried this today and found it really easy, I as a little eager, so let it rise about 3 times, and it didnt hurt a bit. I loved someone else's tip about precooking the toppings and having it all ready to top the pizza once flipped. Looking forward to trying many different combo's of toppings. I am thinking left over tri tip with blue cheese and mushrooms...I will let you know.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Luan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2009

I made this pizza last week on a whim. A friend was coming for dinner and I wanted to try something new. My husband and friend were so impressed and I must say that I was too. I made the pizza again tonight, still following the directions as written. I want to make it once a week this summer until I can do it in my sleep. Last week, I think my crust was a tiny bit too thick, so I thinned it out just a bit. The flavor of the basil and garlic in the dough is a nice touch and, Doug, your idea about cooking the dough on one side and flipping it before putting on the toppings is genius. I'm going to have a hard time waiting a week before I make it again. It's the best pizza I've ever had at home. Thanks for a GRRREAT recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nini

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2009

Absolutely the best pizza! I doubled the crust recipe and made breadsticks. I brushed the breadsticks with butter and garlic when done. Yum! Thank you so much for this recipe Doug!! This is definitely going to be on the menu for Packer Game Day parties!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shelly_FromGreenBay

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2009

Really great crust, but I have to say...Papa Murphy's still beats it. Who knew you could put their take 'n' bake pizza on the grill?!?

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lindsietm

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2009

Wow! Great recipe! I followed recipe as written except for the pizza toppings. We made one pizza as pepperoni and green pepper while the second was BBQ chicken with red onion and cilantro.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

INonthego

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2009

We did a "pizza party" last summer and we did it on the gas grill - we did personal sized for everyone-partially cooked dough - pulled off and everyone put on their own toppings - put back on grill - very low heat-to warm up toppings and melt cheese - OUTSTANDING! The crust gets crusty on the bottom and it is just wonderful. You must try this way to cook pizza.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DDROGERS69

Cooking Level: Expert

Home Town: Greenville, Michigan, USA

Living In: Gowen, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2009

wow! This was great crust!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KAZSIL

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2009

Very fun & tasty! and successful! I didn't add the garlic or basil into the crust, but followed all other directions for grilling. Very fun for party of 4, as each person chose their own toppings and got to take left overs home too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

IowaDL

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2009

At first I thought Gee this dough is REALLY hard to work with and way to dry and stiff so I made a batch of Jay's pizza crust from here just to be on the safe side. Turns out I didnt use Jay's after all but I did add just a tad more water and olive oil to make it a little more pliable. That being said this has to be the best pizza recipe we're tried yet. Rue the day it rains when we're craving grilled pizza. I made a philly steak and cheese with caramelized onions and steak ums. The crust was thick and still slightly crispy and has a essence of a brick oven pizza. The kids went nuts for it to, we'll probably be making this one all summer!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2009

Excellent recipe! Who knew you can make pizza on the grill. The crust was crispy on the outside and soft on the inside. I followed the crust recipe exactly except I used dried basil instead of fresh. Also, we had the grill on low-medium heat, and that worked well for us. We did take the crust off of the grill so that we wouldn't have to rush when we added the toppings. We will definitely make this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachel

Cooking Level: Expert

Home Town: Cookeville, Tennessee, USA

Living In: Chengdu, Sichuan Province, China

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

I can't believe I waited this long to try this recipe. Once you make pizza this way, you won't want to make it any other way. I used a pizza peel to move the dough onto the grill. This was such a fun recipe to make - we're definitely going to try this several more times throughout grilling season so that we can perfect it. You really have to keep your eye on the dough - at high heat, it can burn quickly. Will try lowering the heat (or even turning the grill off?) once we flip the dough. I also think we're going to try brushing the dough with the olive oil instead of the grill grates so as to avoid flareups. The taste is phenomenal! Thank you for posting this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

We had ours with leftover homemade tomato sauce, mozzerella cheese and pepperoni. Really good. Had a different taste than pizza I'm used to. One tip: Keep the pizzas small or else they will fall apart!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2009

So yummy! I created my own version and it was delicious. I used Trader Joe's whole wheat pizza dough, Trader Joe's pizza sauce, shredded fontina cheese, fresh mozarella, chicken, tomatoes and sauteed red onions, red pepper and garlic. Sounds like a lot but it was a wonderful combo. Quick and relatively easy for the work week. Certainly breaks up the monotony of pizza!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Emilee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2009

Spectacular! Hint: roll your dough round your rolling pin (flour the top of the dough first) to transfer to the BBQ, and then just roll it back out over the grill. We had some stretching problems before we figured out this trick. Once the bottom of the dough has cooked (after adding toppings) you can move it to a cooler area of the grill to halt cooking of the bottom and to complete the melting/cooking of the toppings using the hot air in the BBQ. What a great recipe :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

howdyalikedemapples

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2009

I was a little nervous about making this pizza b/c i thought for sure it would stick to the grill. But I did oil the grill and dusted the dough with a little extra flour to keep it from sticking. We used caramelized onion and pepper for the topping and didn't use any sauce, just cut up fresh tomatoes seasoned with oregano and basil. Topped it with mozzarella and Parmesan and it was delicious. Tastes just like from a fancy gourmet restaurant.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katy83

Cooking Level: Expert

Home Town: Beloit, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2009

I love this. I have a charcoal grill, I get the coals hot [ashy] and lower my grates as far as they'll go down. Roll out the pizza dough [we like it very thin] place it on your grill. Cover it with the lid, in a few min. check on it. It'll be puffy, then poke it. You can peak at it to see if it is getting to dark, if it is, have two spatulas to move the crust around, till it looks the way you want. Then flip. Put your sauce on, then layer your toppings and cheese the way you want. I cook all my toppings in a fry pan before putting on the pizza, otherwise it dosen't seem to cook the toppings enough, for the amount of time the pizza is on the grill.Use your favorite pizza dough;fresh store bought, or make your own [this is a very good recipe] It's by far the best tasting pizza.

Was this review helpful? [ YES ]
2 users found this review helpful