How to Grill Pizza
It’s been some time since I shared my grandma’s recipe for homemade pizza dough in the bread maker. You have to try it, it’s incredibly easy and delicious.
Now you can bake your pizza, that’s what most people do. . . or if it’s a gorgeous summer night you can grill your pizza! It’s fast, easy and it doesn’t heat up your house. Plus I LOVE the smoky flavor that is adds to our pizza.
1.) Start with your dough. I like to roll them out into long skinny pizzas. They fit better on the grill (I think). Don’t roll it too thin, you don’t want it to rip or tear.
2.) Turn your grill on high and get it nice and hot.
3.) Sprinkle a pinch of flour on the dough and brush it with olive oil. Repeat on the other side. This will keep them from sticking to your grill. Some even suggest taking some olive oil and brushing it on your grill racks directly.
4.) Carefully put dough on grill, close lid and let it cook for about 1-2 minutes. Keep an eye on it – you don’t want it to burn! Then carefully flip it over and repeat on the other side.
5.) Remove crusts from heat and put your favorite toppings on them!
6.) Turn the heat down on the grill to medium. Return the pizzas to grill. At this point you just want to heat the toppings and meat the cheese without overcooking the underside of the pizza! Keep the lid closed to help it cook the toppings – as I heard one grilling expert say, “If you’re lookin’ . . . it ain’t cookin!”
7.) Once your cheese is melted and your ingredients are warm enough, remove it from the grill. It shouldn’t take long.
8.) Slice and eat. And if it’s nice – eat outside, the pizza tastes better when you’re sitting in the sun. 🙂
What are your favorite pizza toppings? Have you ever grilled pizza before?
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I tried making the pizza dough in my breakmaker last night and it turned out a sticky mess. Couldn’t use it. Do you have to dissolve yeast in warm water? And if I make it a few hours ahead of time, should I refrigerate dough? It was finished before I was ready to start dinner, and I let it sit in breakmaker. Just trying to figure out where I went wrong.
Can you freeze it.
Heather Clarke says
I bet it ended up sticky because it stayed in the bread maker. If you don’t want to use it right away, I recommend taking it out and letting it sit on a floured surface with a towel over it. Or if it’s particularly warm, store in the fridge. I did not dissolve my yeast in warm water ahead of time. My dough turned out absolutely perfect, I am not sure what happened with yours – what region are you in? I wonder if humidity or elevation may have factored in?
If this happens again I would just add more flour to see if you can work it around?
Thanks Heather, I live in Jacksonville FL, but not real humid yet. Will try your suggestions. I think I needed more flour.
Such a great idea! I’ve always wanted to try it. We like Italian sausage and pepperoni with green peppers, or ham and pineapple. I like chicken on mine, with an alfredo sauce, but the fam doesn’t really like that so much!
When you make your own dough it would be so easy to do personal pizzas. Everyone can get what they want! And I bet the smoky flavor would really complement the alfredo sauce and chicken. 🙂 Maybe some roasted garlic, too?