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Grill Dough

Grill Dough

Krissyp

Krissyp

Great during the summer. Can assemble with favorite toppings and cook right on the grill! You may use whole wheat flour in this recipe if you prefer.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Proof yeast in warm water.
  2. In separate bowl place flour, salt, sugar, and oil. Make a well in the center and place yeast/warm water mixture in. Mix thoroughly until consistency of an elastic ball. Allow to rise 1 1/2hours.
  3. Flour surface and roll out 1/2 dough. Rub with cornmeal. Sprinkle with your favorite toppings.
  4. Spray grill with cooking spray. Grill dough about 5 minutes or until toppings are melted. Repeat with second piece of dough.
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Reviews

BEANY222
111

BEANY222

11/1/2003

This is a great recipe for the adverterous cook! I would suggest that you cook the dough briefly on one side, then turn and add toppings. The whole family loved it!

CHEFANDERSEN
69

CHEFANDERSEN

6/11/2005

I would give this 10 stars if I could.....This was wonderful. We took the pizza dough, cooked it on both sides on low-medium on the grill, bring it inside, put on the toppings on broil it until the cheese bubbles. My husband and I will not ever eat any other pizza again we have decided!! It was SOOOOOO good!!!! The only difference that I did with the dough is adding 2 teaspoons of sugar...it gives it a slightly sweeter flavor, I suggest it highly!! If you want to try the best pizza in the world, MAKE THIS!!!

lovestohost
60

lovestohost

9/14/2008

This fantastic! I'm a yeast novice, so I read all of the reviews and asked for some help on the exchange. BTW: "proofing the yeast" means stirring it in the warm water, (I added 1/2 the sugar then, too) and letting it set until it's foamy (about 10 min). I followed the recipe exactly (except adding 1/2 the sugar to the proofing yeast and 1/2 after). I used my Kitchenaid w/the dough hook for the *hard* work. I let it rise for about an hour, then placed it in the frig for awhile when I went out. I took it out to come to room temp before using. Mr. LTH grilled w/no issues, though I wasn't very clear in my instructions, so he grilled BOTH sides before I could top, so after topping I popped in the oven on broil to warm toppings/melt cheese. This is so cheap & easy it will def be a staple at our house...so many topping combinations to try (Mr. LTH had "traditional" cheese pizza and I brushed mine w/EVOO/garlic and topped w/diced red bell pepper, sweet onion, tomatoes, feta cheese, Italian Cheese Blend, and crushed red pepper.). If you haven't made this yet, MAKE IT! THANK YOU for an excellent recipe!

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