Grilled Pizza Recipe -
Grilled Pizza Recipe
  • READY IN 28 mins

Grilled Pizza

Recipe by  

"Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat."

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Ingredients Edit and Save

Original recipe makes 8 pizzas Change Servings
  • PREP

    20 mins
  • COOK

    8 mins

    28 mins


  1. Start charcoal fire or preheat gas grill to medium-high heat.
  2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
  3. Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
  4. Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
  5. Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
  6. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
Kitchen-Friendly View


  • *If you don't have a thermometer, water should feel very warm to the touch.
  • **To knead the dough, add just enough flour to the dough and your hand to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the ‘fold, push and turn' steps. Keep kneading dough until becomes smooth and elastic. Use a little more floor if dough becomes too sticky, always working the flour into the ball of dough.
  • Make Ahead: Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator. Punch down and roll out just before grilling.

Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2010

Dang! This is great! Don't shy from this one. I didn't want to mess around when company was here, so I did the crusts ahead of time. I did NOT use high heat - kind of mediumish. About 15 minutes before dinner time, I put the crusts back on the grill, brownest side down for a couple of minutes, flipped 'em, and dressed them, closed the lid. Let 'em cook till cheese melted. Since a large crust would not manage easily (flipping, etc.), I made four small pizzas, about 10-12 inches out of a bread machine recipe that used 4 !/2 cups flour. That allowed me to make four different kinds of pizza (regular; meat lovers; vegetarian; and best of all, salsa, jalepeno, black olives, cheese). Cut them in 6 or 8 pieces so folks can try them all. Next on my list - Reuben pizza - recipe on this site. And dessert pizza. Don't be afraid of the grill. I even bake cakes, homemade mac and cheese, etc. on the grill (place long cooks and fragile stuff on pizza stone to break the direct heat). Maybe the best part of the grill is the cleanup (no dishes!)

Most Helpful Critical Review
Jun 28, 2010

The pizza wasn't too good but the dough was excellent for making tortas, fry bread, or tortillas. I grilled the dough with my George Forman and that worked well.

Apr 21, 2010

This is AWESOME! I never heard of putting pizza dough on the grill. I even used package pizza crust and it still tasted delicious. The crust did not stick like I expected it to and the grill gave it a great flavor! We will probably be making this in my house weekly throughout the summer!

Jun 08, 2010

Made for a change of pace to our typical "grill" faire and this was a HIT! Had various toppings set up (added fresh asiago, roasted red peppers, sausage, smoked chicken, artichokes, sun-dried pesto, etc...) and let everyone top their own. My whole family raved about the crust and had fun making their own designer pizzas. This one is a keeper!!!

Oct 06, 2009

We had a blast making pizzas on the grill here in Seattle on Sunday evening! We used a pizza sauce recipe Shari had gotten from Frank & Marlene Muckenhirn in Delano, MN years ago for pizza #1, added fresh toppings & cheese, followed the grilling instuctions, & had a very successful first attempt. For pizza #2, we made fresh pesto sauce from our garden, added toppings, & this version was incredible as well! For #3, we combined sauces, added sun dried tomates & pablano peppers, cheese, & yum yum - it was wonderful as well! We did assembly line pizzas - fun and delicious!

Jan 19, 2010

I've never actually used the dough recipe as intended. I had the feeling to use it as a meat pocket and dinner roll recipe in an oven. May I say, both were fantastic. Just make it as you would normally, and as a meat pocket, flatten it out stuff it a bit, seal and bake at 350. Takes about 20 or so minutes. But if you like the bread soft, about 15. The crisper and harder, longer. Rolls, just into desired shape and size and bake. 15 min, or longer depending how you like it. A little out there, but I haven't bought bread for 2 weeks because of this. It's way cheaper and tastier for me to just make rolls or loaves out of this. Just throw in seeds or other things into it. It's great to not have to wait for it to rise. But I still make bread the old fashion way sometimes. It tastes way better. But if I don't have time, this is a great replacement.

Sep 09, 2009

Just lovely and terribly easy to make for this novice baker and master griller. I added a good amount of Italian spices to give it a little depth and compliment the toppings I used.

Sep 03, 2009

I've never grilled a pizza crust before and have to say I'm surprised at how delicious this turned out! It was so soft and crusty. I did make my dough ahead of time and left it in the fridge. About 20 minutes before I began grilling, I took out the dough and let it thaw/rise a bit. I grilled this on my George Foreman (the panini press type) I just left the top up and then put it down during the last minute of cooking. It worked perfectly! I used this dough as the base for Chicken Fajita Grilled Pizzas (recipe also on this site) and it was such a perfect combination. I'll definitely be using this dough often.


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  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 45.6 g
  • 15%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 542 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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