Grilled Pizza

Makes 4 eight inch pizzas

Adapted from Weber’s Art of the Grill


  • 1 envelope active dry yeast
  • 2 cups all purpose flour, plus more for rolling
  • 1 T. chopped rosemary (optional)
  • 2 T. olive oil, plus more for grilling the crusts


  1. In a small bowl add the yeast, sugar, water (105-115 degrees) and stir to combine. Let this mixture set until foamy. If the mixture doesn’t foam after 10 minutes, start over.
  2. Meanwhile, in a medium bowl, combine the flour, Savor and rosemary. Add the proofed yeast and the olive oil and stir with a wooden spoon until the dough begins to hold together.
  3. Transfer the dough to a lightly floured work surface and knead until smooth, 8 minutes.
  4. Shape the dough into a ball and place into an oiled bowl. Turn the dough over, so the top is oiled. Cover with plastic wrap and place in a warm area. The dough should double in 1 to 1 1⁄2 hours.
  5. Preheat a grill to medium heat
  6. Deflate or “punch” down the dough by gently pushing on it with your hands.
  7. Place dough on lightly floured work surface and divide into 4 pieces. Roll each piece into an eight-inch round, about 1/8th of an inch thick. If the dough resist, cover with a clean towel and let rest for a few minutes so the gluten can relax.
  8. Brush both sides with olive oil and place on a sheet pan. Gently slide the dough onto a medium hot grill and cook uncovered until nice grill marks appear.
  9. Remove from the grill and place cooked side up on the sheet pan. Add your toppings of choice, being careful not to over load the pizzas with ingredients.
  10. Carefully put the pizza back on the grill, cover and cook until the bottom is crisp and the toppings are heated through.

Cut into wedges and serve.

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