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Grilled Pizza

Rated as 4.85 out of 5 Stars

"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."
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28 m servings 310
Original recipe yields 8 servings (8 pizzas)


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  1. Start charcoal fire or preheat gas grill to medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  • *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

Per Serving: 310 calories; 10.8 45.6 6.9 2 542 Full nutrition

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  1. 105 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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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...

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 gav...

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 p...

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 n...

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, a...

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. Ab...

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.

I've done pizza on the grill for a while now! definitely the best way to do it and an amazing thin but firm crust. This past summer we actually had a BBQ pizza party and had all the toppings on ...

Great! I used store bought refridgerator whole wheat pizza dough and made my own sauce. I also added mushrooms, mozzarella and turkey pepperonni! Delish.