Pizza on the Grill

Servings 8 small pizzas



  • 1 2/3 cups water
  • 1-2 tsp yeast
  • 1/4 cup olive oil
  • 5 cups flour
  • 2 tsp salt


  • 6 oz tomato paste
  • 15 oz tomato sauce
  • 1-2 TBS oregano
  • 2 TBS Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 TBS garlic salt
  • 1/4 tsp pepper
  • 1 tsp sugar optional



  • If using that same day, use 2 tsp yeast, if letting rise overnight, use 1 tsp. Mix water and yeast and let stand to dissolve
  • Stir in oil, then add flour and salt. Mix until shaggy dough is formed. Knead on low speed 5-7 minutes or 6-8 by hand. Dough should be smooth and spring back when poked.
  • Cut dough into 8 lumps. Grease baking pan with olive oil. Place dough in pan, turning to coat with oil. Cover and let rise 1-1.5 hrs until double in size. OR refrigerate/freeze for later. For later use: Dough may rise covered in fridge overnight then remove and let it sit for 1 hr to come to room temp
  • Preheat grill with all burners on high 10-15 minutes then turn off or lower half the burners to create direct/indirect heat zones. Stretch dough into a large round and flip on to direct heat 1-3 minutes until grill marks show Flip to indirect heat, add toppings and close grill. Cook through 2-3 minutes


  • Mix together


Dough from The Kitchn; sauce from JoyFoodSunshine
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