Grill Dough

Grill Dough

100 Reviews 17 Pics
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 -10-inch rounds



  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.

Share It

Reviews (100)

Rate This Recipe


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!



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 gives it a slightly sweeter flavor, I suggest it highly!! If you want to try the best pizza in the world, MAKE THIS!!!



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 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!

More Reviews

Similar Recipes

Pizza Dough I

Pizza Dough I

Pizza Dough III

Pizza Dough III

Pizza Dough II

Pizza Dough II

Crazy Crust Pizza Dough

Crazy Crust Pizza Dough

Bread Machine Pizza Dough

Bread Machine Pizza Dough

The Real Chicago Deep Dish Pizza Dough

The Real Chicago Deep Dish Pizza Dough


Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Bread Machine Pizza Dough


next recipe:

Crazy Crust Pizza Dough