Grilled Pizza

For the crust:
  • 3/4 tsp. salt
  • 1 T. granulated sugar
  • 4 c. all-purpose flour
  • 2 tsp. active dry yeast
  • 1 1/4 c. water
  • 3 T. olive oil
For the sauce & toppings:
    Rather than offer a list here, I'll simply say that topping pizzas is fun. Choose your favorites. Go traditional, with tomato sauce, mozzarella, and basil. Try something different, with BBQ sauce, onions, chicken, and cheddar. Add extra meat. Skip the meat. Try a dessert pizza! The options are only limited by your imagination.

If you have a bread machine, making the crust is super simple. Combine all of the crust ingredients in the bread pan. Select the dough setting and start the machine.

If you do not have a bread machine, combine the crust ingredients in a stand mixer bowl or other large bowl. Using either the stand mixer dough hook attachment or your hands, knead the dough until it is slightly firm and sticky. Cover and allow to rise for 35-45 minutes or until doubled in size.

Divide the dough in half and press each half into a greased 10-inch round pizza pan. (You can use two very inexpensive pans stacked together or a pizza stone to hold each crust, as it helps keep the crust from burning during grilling if you don't have a thicker pan.) Add sauce and toppings as desired.

Prepare a grill with medium coals/heat (about 400° F). Carefully place the pizzas on the grill, as space will allow. Grill the pizzas about 10 minutes and then check for doneness and turn them as needed to keep cooking even. Grill another 5 to 10 minutes, as needed, and remove the pans from the grill. Allow to cool slightly before slicing and serving.

  • Yields: 2 pizzas
  • Preparation Time: About 2 hours
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