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Crispy Grilled Pizza Recipe with Homemade Dough Easy Perfect Guide

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This crispy grilled pizza features a homemade dough that is light, airy, and crisp with a smoky char from the grill. Perfect for quick, easy outdoor cooking and customizable with your favorite toppings.

Ingredients

  • All-purpose flour – 3 ½ cups (420 g / 14.8 oz)
  • Active dry yeast – 2 ¼ tsp (one packet)
  • Warm water – 1 ½ cups (360 ml / 12 fl oz) (about 110°F/43°C)
  • Olive oil – 2 tbsp (for dough)
  • Sugar – 1 tsp
  • Salt – 1 ½ tsp
  • Tomato sauce – 1 cup (no-sugar-added marinara or homemade)
  • Mozzarella cheese – 2 cups shredded (about 200 g / 7 oz)
  • Fresh basil leaves – handful
  • Olive oil – for brushing crust
  • Optional toppings: sliced pepperoni, mushrooms, bell peppers, olives, caramelized onions
  • For serving: red pepper flakes, grated Parmesan, or a drizzle of balsamic glaze

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F/43°C) with sugar and yeast. Stir gently and let it sit until foamy and bubbly on top, about 5 minutes.
  2. Mix the dough: In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until combined and shaggy dough forms.
  3. Knead the dough: Turn dough out onto a floured surface. Knead by pressing and folding until smooth and elastic, about 8-10 minutes. Add flour sparingly if too sticky.
  4. Let dough rise: Lightly oil a bowl and place dough inside, turning once to coat with oil. Cover with a damp towel or plastic wrap. Leave in a warm spot until doubled in size, about 1 to 1.5 hours.
  5. Prepare grill and toppings: Preheat grill to medium-high heat (around 450°F/230°C). Prepare tomato sauce and slice toppings.
  6. Stretch and par-grill dough: Punch down risen dough, divide into 2-3 equal balls. Roll or stretch each into a 12-inch circle. Brush one side with olive oil. Place dough oil-side down on grill grates. Close lid and grill 2-3 minutes until grill marks appear and dough firms but not fully cooked.
  7. Flip and add toppings: Brush grilled side with olive oil. Flip dough so grilled side is up. Quickly spread a thin layer of tomato sauce, sprinkle cheese, and add toppings. Close lid and cook another 4-5 minutes until cheese melts and crust is crispy.
  8. Finish and serve: Remove pizza carefully with a peel or spatula. Garnish with fresh basil, drizzle olive oil or finishing touches. Slice and serve immediately.

Notes

Dust dough with cornmeal or flour before grilling to prevent sticking. Keep grill heat medium-high to avoid burning crust before cheese melts. Don’t overload toppings to prevent soggy dough. Dough can be made ahead and refrigerated; bring to room temperature before use. If no grill, bake on pizza stone or baking sheet at 450°F for 10-12 minutes.

Nutrition

Keywords: grilled pizza, homemade dough, crispy pizza, outdoor cooking, easy pizza recipe, summer barbecue, pizza dough, mozzarella pizza

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