I love grilling pizza all year round!
Did you ever smoke up your kitchen when trying to bake a pizza in the oven at a really high temperature? Me too!
That’s one of the reasons I love grilling pizza!! You can heat your grill up to a really high heat and get that nice char that you are used to from those coal and wood fired pizza restaurants!
The dough I make for grilling pizza is very similar to my other pizza dough recipes, (single pizza dough or double pizza dough) except that I add extra olive oil and reduce the water a little bit. The extra olive oil helps to keep the dough hydrated with the high heat cooking and also helps to keep the pizza from sticking to the grill.
Check out my YouTube Video below – I’ll walk you through the simple steps of mixing up the pizza dough and grilling your pizzas!
Need a Pizza Sauce recipe? I have a delicious and easy recipe here!
Pizza Dough for Grilling
- 1 1/3 cups water (room temperature) plus more if needed
- 1/4 cup olive oil plus extra for greasing bowl
- 4 1/2 cups flour + more if needed see notes for flour options
- 1 package (.25-ounce) or 2 1/4 teaspoons instant yeast (rapid rise)
- 1 1/2 teaspoons salt
- For this amount of pizza dough, I prefer to mix/knead this in my stand mixer.
- Combine oil and water in a liquid measuring cup.
- Use dough hook. (or start with flat beater and mix just until wet and dry ingred. come together into shaggy texture – then switch to dough hook) Use only Speed 2. While stirring the dry ingredients, pour the oil and water in a slow steady stream. Knead dough on speed 2 for 3-5 minutes or until dough forms a smooth ball and cleans the side of the bowl. If dough seems too wet or dry, you can add a little flour or water.
Mixing/Kneading By Hand:
- In large bowl, stir together dry ingredients, then stir in wet ingredients. Once mixture forms shaggy texture. Turn out onto lightly floured surface and knead 5-7 minutes or until dough becomes smooth and supple. (not too sticky.)
- If refrigerating dough overnight: Place dough in lightly greased zip-top bag and refrigerate for 8-12 hours. If making pizza the same day, place dough in lightly greased bowl, turn dough in greased bowl to coat with oil. Cover bowl with plastic wrap and set in warm place to rise. Allow dough to rise 1 – 2 1/2 hours or until doubled in size.
Form Ball/Second Rise-Rest:
- Remove dough from refrigerator or bowl, gently press to deflate. Divide dough into two pieces. (You can freeze one at this point if you like.) If sticky, sprinkle lightly with flour and form into a ball. Cover balls with plastic wrap and allow dough to rest/rise about 30 min. – 1 hour or longer if it was refrigerated. Dough should be room temperature and puffy. While dough is resting/rising preheat grill to high heat.
Form Pizza & Grill:
- (I usually stretch my dough right on greased baking sheets – makes it easy to take out to the grill.) Using hands or rolling pin, gently stretch/roll dough to round shape. If dough is very stretchy and keeps springing back, cover and let rest for about 15 minutes. Cover dough with greased plastic wrap until ready to grill.
- Once grill is preheated, brush grill grates and carefully rub them with a paper towel dipped in a little neutral oil (use long tongs and wear oven mitts in case of flare-up – be cautious). This helps the dough not stick to the grill grates.
- Place dough onto hot grill grates (I usually make one pizza at a time). Close lid and cook for about a minute and a half or until bubbly on top and cooked with some nice grill marks on the bottom. Using a pizza peel or tongs and a baking sheet, carefully flip crust and cook for about a minute on the other side. (Just enough to make it easy to handle.)
- Remove crust and add toppings. You want to go "light" on the toppings, especially the sauce. Return topped pizza to grill. Close lid and turn down heat. Cook for about a minute and a half or until the cheese is melted and the bottom crust is set with some nice charred grill marks.
- Remove pizza, top with any final toppings (fresh basil, drizzle of olive oil, fresh arugula…) and enjoy!
Please note – nutritional estimates for this recipe do not include toppings.
What flour should I use for Pizza Crust?Different flours can give you slightly different crust results. These are the various flour and flour combinations I’ve tried: (All three had an overnight rise/ferment in the refrigerator and were baked on a preheated pizza stone at 475 degrees F.)
- All-Purpose Flour – You probably already have this flour in your pantry – handy! The dough was not hard to roll/stretch out. Results were a chewy, “bready” crust.
- Bread Flour – Bread flour is available at most grocery stores. This dough wants to spring back a bit when stretching out. (When this happens give it a rest for several minutes and come back to it.) When baked, this crust gets a nice crunch and char on the bottom (see pic below), chewy in the center, lots of bubbles in dough. Lighter in texture. This is my favorite. (May need a little more water added.)
- Italian 00 flour + All-Purpose Flour – 00 flour can be harder to source and more expensive. It’s a very finely milled flour which is nice for pasta dough. For pizza crust, I mix it with half all-purpose flour as it doesn’t brown very well in our home ovens – commercial pizza ovens are much hotter. To me, this crust seemed a little denser than the bread flour crust, but when taste testing side-by-side the other 3 members of my family liked the flavor of this crust the best.