Its Grilled Pizza tonight!

I have a really great and easy pizza recipe that I think you should try.  It only takes an hour and you are ready grill.

This dough make two large pizzas.

2 cups of warm water - 90 degrees
2 packets of active dry yeast
4-6 cups of all purpose flour
4 tablespoons olive oil, plus oil olive to grease your bowl and grill
1 teaspoon salt
cornmeal for dusting the pan


If you have a standing mixer this is perfect for the job. If not, then place in bowl and use a wooden spoon.

Place water in mixing bowl, and sprinkle yeast on top. Mix gently until fully dissolved. Stir in half the flour, 4 tablespoon of oil and salt. Use dough hook or wooden spoon combine well, then gradually add the rest of the flour.

The dough should now be a large sticky mass and might appear to be a hopeless mess. Don't despair! When it begins to stick together and come away from the sides of the bowl, turn out on a floured surface and begin to knead. If you are using a mixer continue mixing for five minutes and dough will no longer be sticky.

You know you are done when the dough has a smooth texture and if you press into it, it will have a little give.
By hand this should take about 10 minutes, by mixture it should take about 3-5 minutes.

Form the dough into a ball and place in a oil bowl and cover for 30 minutes.  Punch dough and cover again for another 30 minutes. If you are looking for a really soft dough you will need to double your time for rising.

Uncover the bowl and punch down the risen dough, expelling the gases. The dough is now ready to be used.

Place the dough on a lightly floured work surface and cut it in half. Starting in the middle and working outwards, roll each half into a circle. I use the bottom on a cookie sheet to place my dough on that has been dusted with cornmeal. This makes getting the pizza onto to the grill very easy.
Let your dough relax while you are getting your ingredients together. Turn your grill on to 500 degrees.

Note: Don't use raw meats, cook them first. Your pizza will only be on the grill for about 5-7 minutes and that is not enough time to cook your meat. Also the same if you like your onions, mushrooms and peppers completely cooked.

Sauce: You really don't want anything heavy on this pizza or it will be soggy. I use a can a Italian diced tomatoes. Drain most of the liquid out and smash tomatoes so they will spread nicely. Jazz up your sauce. Add crushed red pepper, if tomatoes are to tart try adding a pinch of sugar. Remember this is YOUR pizza have fun with it.


Is your grill ready?  Dip a large wadded paper towel into oil and using tongs quickly rub your grill grates so your dough wont stick. I also lightly oil my dough, not to much or it wont cook right.


You are going to cook on side of the pizza for 5-7 minutes then flip it over. This is when you start adding everything onto your pizza. The side that has already been cook. Be quick about!

Don't walk away from your pizza, you can have some flare ups and then you will have burnt pizza. Yuck!

I would cook the pizza one at time until it gets easier for you.

Sometimes I use the second dough to make a dessert pizza. Half cinnamon and sugar, Half chocolate and marshmallow's.


Happy grilling,

Sara