Pizza On The Grill I306 Reviews
- Prep: 45 min
- Cook: 15 min
- Ready In: 3 hr
“Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the grill is the way to go. The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home. Use your favorite toppings, but keep in mind not to overload the pizza. Keep it light. Try it - everything is better on the grill!” - by Doug
Original recipe yields 16 servings
- In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
- Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
- Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
Amount Per Serving (16 total)
- 212 cal
- 11.3 g
- 21.5 g
Based on a 2,000 calorie diet
Reviews (306)Rate This Recipe
"I had heard of grilled pizza but was afraid to try it. It's quite a production, that after 4 times in 4 weeks, we've got down to a science. The first time he made it he burnt most of the crusts. It de..." See morefinitely helps to have two people working together. I didn't make the crust. I used frozen dough balls from Sams Club thawed, cut in half, and rolled out thin to fit the grill shape. 2 dough balls will give you 4 nice sized pizzas. I also precooked the toppings because you can't let it on long enough to cook them. I use finely shredded cheese because it melts faster. Ragu pizza sauce tastes great. He sprays the grill with a little pam before putting crust on. Husband said we'll never go back to baking them in the oven, even during the winter. You've got to try this one!"
"We have been making this pizza on our gas grill since last summer and have not cooked one in the oven since! Even though it's winter. My husband just rolls up the garage door and cooks! For those that..." See more had trouble, keep working at it. Grill med. hot, put the dough on a sheet of aluminum foil dusted with flour so two people can flip it right on the grill. Slick. I have been baking home made breads and pizza dough for over 30 years so maybe that is why I had no trouble. I don't know but what I do know is we LOVE THIS PIZZA! thanks for this keeper!"
"Oh my goodness, is this ever a fabulous way to make homemade pizza! I'm a novice and this was the best I've ever made. I was scared to try it; what if the dough dropped through the grill, etc etc et..." See morec?! But it didn't. Held together beautifully. Just follow the instructions that Doug has laid out, and you'll succeed! I did divide my dough into quarters rather than in half so I could have smaller pizzas with varying toppings. Be sure to wait until the dough "puffs" before turning it over; I made them one at a time and actually turned each one over onto a pizza pan to add my toppings. Be sure to have all of your stuff organized and ready to go! Pizza 1: pesto, mozzarella/fontina/parmesan, fresh tomatoes; Pizza 2: jarred red sauce/Italian seasoned sausage/mushrooms/black olives/mozzarella (I made this one double the size of the other two); Pizza 3: jarred red sauce, carmelized onions, mozzarella/fontina/parmesan. All three were great. I rolled the crust out thin and it was wonderfully done on the top and bottom, and crisp on the outside, chewy inside. For a homemade pizza, it's the next best thing to brick oven pizza. I doubled the dough and froze half. You gotta try this method! Thanks so much for sharing your recipe, Doug!"
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