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grilled pizza on a round wooden board cut in 4 pieces

Grilled Pizza Recipe (Closer to Italy Than You Think!)

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
This easy grilled pizza recipe uses homemade dough, high heat, and simple Italian-inspired ingredients to create a crispy, charred crust and perfectly melted toppings. Cooked directly on the grill, it delivers the smoky flavor and texture of wood-fired pizza right in your own backyard.
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Ingredients

Servings: 12
  • 1 cup warm water
  • 2 tsp dry yeast
  • 1 tsp sugar
  • 2 1/2 cups flour all purpose or bread flour
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp garlic powder optional

Toppings

  • Pizza sauce or crushed San Marzano tomatoes
  • Fresh mozzarella or low-moisture mozzarella
  • Fresh basil leaves
  • Dried oregano
  • Extra virgin olive oil for drizzling

Instructions

  • Combine warm water, yeast, and sugar in a large bowl. Stir gently and let sit for 10 minutes until foamy.
  • Add flour, olive oil, salt, and garlic powder. Mix until a shaggy dough forms then knead by hand or with a stand mixer for 5 minutes until smooth and elastic.
  • Cover and let rest in a warm place for 30 minutes.
  • Divide dough in half and roll each piece out on a lightly floured surface to your desired thickness.
  • Heat grill to at least 550°F to 600°F with the lid closed.
  • Place rolled dough directly onto hot grill grates. Close lid and bake for 60 to 90 seconds — no longer.
  • Remove from grill and flip so the grilled side faces up.
  • Working quickly add sauce, toppings, and cheese to the grilled side.
  • Return pizza to grill, crank heat as high as possible, close lid and cook until crust is blistery and charred at the edges and cheese is melted and bubbling.
  • Remove from grill, add fresh basil leaves and a drizzle of extra virgin olive oil. Slice and serve immediately.

Notes

The 60 to 90 second pre-bake before adding toppings is non-negotiable — it prevents the dough from breaking under the weight of the toppings.Get your grill as hot as possible — 800°F is ideal for an authentic blistery crust.Add fresh basil after grilling, never before — the heat releases the oils without burning the leaves.Less is more with toppings — overloading prevents the crust from crisping properly.Store leftover pizza in the fridge for up to 3 days. Reheat in a hot skillet to keep the crust crispy.