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Pizza on the grill (dough)

5 from 2 votes
Prep Time 2 hrs
Cook Time 15 hrs
Total Time 2 hrs 14 mins
Course Main Course
Cuisine American
Servings 4


  • pizza grill pan


  • 1 1/4 + 2 tbs C lukewarm water
  • 1 packet granulated yeast
  • 2 1/2 tsp kosher salt
  • 2 Tbs olive oil
  • 3 1/4 C flour
  • cornmeal


  • In the bowl of your stand mixer fitted with the dough hook attachment, or in a large bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water
  • Mix the flour without kneading. If you are not using a machine you may need to wet your hands in order to incorporate the flour
  • Transfer dough to large bowl or lidded food container. Cover (not airtight), and allow to rest at room tempature until dough rises, approximately 2 hours.
  • The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refridgerate in a lidded (not airtight) container and use over the next 12 days.
  • Take 1/4 of the dough and roll on floured surface into a round 12" circle
  • Brush olive oil on the grill pan, then top the oil with a nice dusting of cornmeal
  • Place dough on grill pan, and preheat grill. Turn THREE burners in a row on high heat and let grill reach 500 degrees
  • Add desired toppings
  • Once grill reaches 500 degrees turn off middle burner and reduce other two burners to medium heat and place pizza pan in the middle.
  • Cook for 10-15 minutes rotating once. You'll know it's done when the bottom starts to brown


This dough can also be used regularly in the oven. I usually use the last bit to make calzones!
Keyword pizza, pizza dough, pizza on the grill