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.

By Fleischmann's Yeast

Recipe Summary

prep:
20 mins
cook:
8 mins
total:
28 mins
Servings:
8
Yield:
8 pizzas
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Start charcoal fire or preheat gas grill to medium-high heat.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Tips

*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.

Nutrition Facts

313 calories; protein 7.2g 15% DV; carbohydrates 45.6g 15% DV; fat 10.8g 17% DV; cholesterol 2.3mg 1% DV; sodium 542mg 22% DV. Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2010
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!) Read More
(42)

Most helpful critical review

Rating: 3 stars
06/28/2010
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. Read More
(9)
106 Ratings
  • 5 star values: 92
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/01/2010
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!) Read More
(42)
Rating: 5 stars
04/21/2010
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! Read More
(30)
Rating: 5 stars
06/08/2010
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!!! Read More
(27)
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Rating: 5 stars
01/19/2010
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. Read More
(16)
Rating: 5 stars
09/03/2009
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. Read More
(15)
Rating: 5 stars
10/06/2009
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! Read More
(15)
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Rating: 5 stars
09/09/2009
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. Read More
(13)
Rating: 5 stars
10/13/2010
Great! I used store bought refridgerator whole wheat pizza dough and made my own sauce. I also added mushrooms mozzarella and turkey pepperonni! Delish. Read More
(12)
Rating: 5 stars
08/12/2010
Perfect recipe for outdoor entertaining. Kids LOVE to make their own mini pizza creations. We topped our pizzas with grilled veggies from the garden. Lots of fun! Read More
(12)
Rating: 3 stars
06/28/2010
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. Read More
(9)