Grilled PizzaPut away those pizza delivery menus! You’d be surprised at how easy it is to make your own personalized pizza…and on the grill to boot! No cardboard pizza boxes here, my friends! A simple homemade crust, your favorite toppings, a preheated grill and you are set to go! Mama (insert your last name here) is in the kitchen!

When our girls brought friends home from college, they all knew that for one of the days during their stay, Phil and I would make our “signature” grilled pizzas…the ones that our girls had been talking about all semester long! Before they’d head out for their California tourist-ey outings, and knowing I’d need to run to the market, we’d “take their orders.”

While the simple pizza dough was rising, Phil would heat up the grill and I’d start getting the toppings for those “pies” ready! All being from NY and NJ, we had to make sure we were spot on for Elle, Gina, Katie, Rachel and Lauren…they’re our favorite east coast girls!

Grilled Pizza

Grilled PizzaBasic Pizza Dough


  • 1 pkg active dry yeast
  • 2 cups warm water, between 105º and 115ºF
  • 1 Tablespoon salt
  • 1/4 cups extra virgin olive oil
  • 4-1/4 cups all-purpose flour


Special equipment: Pizza pan (with holes is better) or a pizza stone (cookie sheet is okay, too)

  1. Put the yeast and the warm water in the bowl of stand mixer; add salt and the olive oil, and stir to combine. Let sit for 5 mins. (It should start to bubble or foam, this is how you will know that the yeast is working.)
  2. Using paddle attachment with the mixer on low (2 on a KitchenAid), add flour slowly to the yeast mixture.
  3. When well combined, add the remaining flour.
  4. Refit with dough hook attachment (if you have one).
  5. Turn the mixer to medium-high (6 on a KitchenAid) and mix until dough comes together.
  6. Mix 2 minutes more until dough is pliable and soft.
  7. Turn dough onto a lightly floured board and knead gently with your hands for a few minutes.
  8. Lightly oil a bowl. Shape the dough into a ball and place into the oiled bowl.
  9. Cover the bowl with a towel and let the dough rise for 30-40 minutes; meanwhile you can clean up and prepare your toppings. **See Gr8 Do-Ahead tip below.

To Make the Pizza:

Grilled PizzaToppings

  • Favorite red sauce
  • EVOO (Extra Virgin Olive Oil)
  • Any or all of your favorites!

This is what we what we love to put on top:

  • Fresh Mozzarella, sliced
  • Pepperoni
  • Arugula*
  • Onions
  • Artichokes (frozen, thawed or marinated and drained)
  • Mushrooms
  • Garlic
  • Bell peppers
  • Anything else that makes you happy! Crushed red pepper flakes makes me very happy!


  1. Preheat grill to 500ºF. If your grill has 2 or 3 burners, leave one of them off for Step 4.
  2. Turn the dough out onto a floured board or counter-top and cut in half. Stretch and pull the dough to form two 12 inch rounds (or smaller depending on the size of your pizza pans) or stretch into 12″ x 6″ if using cookie sheets.
  3. Place stretched, shaped dough onto pizza pan (or cookie sheet) and place pan directly on grill.
  4. Once the dough has cooked sufficiently, slide the pizza disc directly on top of the grill grates, over indirect heat.Grilled Pizza
  5. Cook until the grill side is cooked to desired crispness and remove. The timing will vary depending on the thickness of the dough and how crispy you like it. Be sure to watch it!
  6. Now the fun begins! With the crispy side up (the side that was on the grill), place the undressed pizza back on the pan.Grilled Pizza
  7. Add your chosen toppings. Start with the sauce. If no sauce is desired, a quick glug of extra virgin olive oil is quite tasty, too! Follow with the cheese and the other chosen toppings.*
  8. When the toppings are complete, carefully slide the pizza off of the pan, directly onto the grill, again over indirect heat. Cook until underside is crispy, cheese has melted and all of your toppings are cooked to perfection!Grilled Pizza

To serve, drizzle with a little more EVOO. Cut with kitchen scissors like they do in Naples, pour a nice glass of Chianti and put on a little Andrea Bocelli. Now sit back and let your mind take you to that beautiful country on the Mediterranean coastline.

That’s it! You now have an unofficial, in-house pizzeria!


Gr8 tips:

*If adding arugula, add that at the end AFTER the pizza and toppings are off of the grill.

I like to use a rolling pin to “stretch” out my dough, but be careful not to make it too thin. You don’t want those yummy toppings to fall through!

Gr8 Do-Ahead Tip:

**The risen dough can be wrapped in plastic wrap and refrigerated for up to 2 days or frozen for up to 2 weeks. Defrost overnight in the refrigerator.


  1. Brenda Perlin | 4th Sep 15

    This is making me so hungry! Really nice.

    • Debbie | 5th Sep 15

      Brenda, as soon as you try this, you’ll be hooked! These grilled pizzas are fun too, when you have a small group of friends over! Put them to work! They’ll all be busy seeing whose pizza turns our best! Have a Gr8 holiday weekend!

  2. Claudia Kerns | 4th Sep 15

    I have made Debbie’s pizza recipe several times and it is as easy and as good as she says. It becomes your own when you make your own special sauce and choose your ingredients. Make it!! It is awesome!!

    • Debbie | 5th Sep 15

      Thanks Lon! It’s surprising how easily it all comes together. While the crust rests to rise, you’re getting the toppings ready and your stomach is already growling! Thanks for your support! Have a Gr8 long weekend!

    • Debbie | 7th Sep 15

      Looks like you made quite an assortment of pizzas, Lon! I bet your guests were impressed! I’m sure it was a Gr8 night! Thanks for the support! Let us know when you make another Great Eight Friends dish! Enjoy the week ahead.

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