Grilled Pizza

If you’ve never grilled pizza before, you’re in for a treat. Follow step-by-step instructions and our grilled pizza recipe for amazing flavor!

We partnered with another great Wisconsin Veteran Owned business - Bucket Of Bread

It’s super simple to make the dough - just add water and mix!  Wait a few hours for the dough to rise and then you are ready to go!

Try it! Use code: BBQBAKING for $2 off every item in your cart at Bucket of Bread 

Note: Any topping you put on pizza baked in the oven can go on grilled pizza, but because the grilling time is only 2 to 3 minutes once the toppings go on, so we recommend any meat or vegetables you put on top of this grilled pizza be pre-cooked.


Bucket of Bread dough
Extra virgin olive oil
All-purpose flour or corn meal to dust the cookie sheet or pizza peel

Pizza Toppings:

Tomato sauce
Cheese (mozzarella is the best)
Onions, chopped

Make the dough:
Make your pizza dough from scratch or use your favorite Bucket Of Bread mix

Prep grill and toppings:

Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza — tomato sauce, cheese, and anything else you wish.

Stretch and shape the pizza dough:

Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process.

Grill one side of the pizza dough:

Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates.

Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one).
Let the dough slide off the cookie sheet onto the hot grill grates.
Close the lid of the grill and let cook for 2 minutes.

Remove grilled dough and flip it over onto a cookie sheet:

Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.

Brush with olive oil, add toppings:

Paint the grilled surface of the pizza with a little extra virgin olive oil, then cover with 1 ladle of sauce — no more, or you'll end up with a soggy pizza.

Sprinkle on your toppings, ending with Mozzarella cheese (if using), and if using meat, put that over the cheese.

Remember to go light on the toppings, or your pizza will be heavy and soggy.

Slide the topped pizza back onto the grill:

If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2 to 3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.

Slice and serve!

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