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If you follow me on Instagram, you’ll see that Jason and I have been making a lot of grilled pizzas. Quite frankly, we’re pretty obsessed. At first, I was really intimidated to grill pizza on the grill. I was all worried it was going to fall right through the slats and just be a huge mess. I took a chance, conquered the fear, and now Jason and I enjoy grilled pizzas on a weekly basis!

You all have been asking for the recipe and some have requested a video tutorial. Well, you asked, I listened! Above is the grilled pizza video tutorial! We filmed this so hopefully this will show you how to do it and you should NOT be intimidated like I was! The dough will not fall through the grill slats. This is, in my opinion, the best way to cook pizza. It makes the crust SO crispy on the bottom (as if you had a brick oven in your house!) and it evenly cooks the dough. It’s way better than a pizzeria. The dough is super easy to make, too. I make them in batches of four and just individually saran wrap them tightly and put them in a freezer bag and pop them in the freezer. Whenever I know we want pizza for dinner the next day, I just throw one ball of dough into the fridge before going to work and when we come home, the dough is ready for us to get our pizza on!

Grab the recipe & instructions in text below and if you have any questions, feel free to ask!!

Thanks to Jason and my lovely hair stylist/good friend, Joy, for helping with the video!!! xoxo

5 from 1 vote

Dough for Grilled Pizzas

The perfect pizza dough!
Prep Time: 1 hour 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes
Servings: 1 9-inch pizza


For the crust:

  • 3 cups (375 g) bread flour
  • 2 teaspoon granulated sugar
  • ½ teaspoon instant yeast
  • 1 ⅓ cup (316 ml) ice water
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoon salt
  • Handful of cornmeal
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  • To make the dough, combine the flour, sugar, and yeast in the bowl of a food processor fitted with the metal blade. Pulse to combine.
  • With the machine running, add the ice water through the feed tube and process until the dough is combined everything is incorporated, about 10 seconds. Let dough rest for 10 minutes.
  • Add the salt and vegetable oil and process until the dough forms a smooth, tacky ball that doesn’t stick to the sides of the bowl anymore. Remove the dough from the bowl and knead for 1 minute on a lightly oiled or floured work surface then transfer it to a lightly oiled bowl, cover, and refrigerate for 24 hours or up to 3 days. (AFTER the refrigeration process, the dough can be wrapped tightly in plastic wrap, put in a freezer bag, and frozen for later use.)
  • To make grilled pizza with this dough, preheat your outdoor grill to high heat. Roll out your dough on a lightly floured & cornmeal sprinkled 9-inch pizza pan. Gently stretch it and pull it to fit the 9-inch pizza pan.
  • Once done, place it gently on the grill (you may need a helping hand for this part). Close the lid and grill for 3-5 minutes on each side (checking every so often to make sure the bottom doesn’t get too charred – every grill VARIES in temperature so keep an eye on it).
  • After 3-5 minutes, flip the dough on the other side, close the lid and grill for another 3-5 minutes, again checking every so often to make sure it doesn’t get too charred.
  • Once both sides have been grilled, bring the dough inside to assemble your toppings. We usually do tomato sauce as our base, whole milk mozzarella, and pepperoni or sausage. It can be ANY toppings you want. We have even done a pesto base before.
  • Once you’ve assembled it, bring the pizza back outside, turn the grill to LOW and place your pizza creation on the grill. Close the lid and grill until the cheese is all melted and the ingredients have been warmed through.
  • Turn off the grill and bring your pizza inside to slice!
  • Enjoy :)


Serving: 1pizza, Calories: 1524kcal, Carbohydrates: 282g, Protein: 47g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Sodium: 3515mg, Potassium: 433mg, Fiber: 11g, Sugar: 9g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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  1. Hi Rachel, I would like to try this ;pizza dough recipe but am confused about how much it makes. Are you using three cups of bread flour to make one 9″ pizza? It seems like a lot of flour for such a small pizza. Thanks, Mary

    1. Hi, I’m not Rachel. I’m Julie. However, yes, I did use three cups of bread flour. You can halve the dough and save the other half if you like thinner crust pizzas.

  2. We are having guests and will need about 6 pizzas.
    Can we grill the dough in advance and assemble and grill
    Just before eating, or will the crust get too hard?

    1. The crust will probably get too crispy but you can undercook it a bit and assemble and then finish cooking on the grill before eating to get the ingredients all warm :)