Dough Yeah

0 minutes

Grilled Pizza


2 cups all-purpose flour or bread flour, plus more for dusting
¾ tsp salt
1 cup warm water
1 packet instant yeast
1 ½ tsp sugar
(optional) 1 tsp garlic powder, dried basil, oregano, rosemary, thyme, or whatever herb or spice you want to add

Stand mixer with bread dough hook
Propane grill
Pizza stone
Parchment paper
Cooking spray


  1. Follow directions on the yeast packet with sugar and warm water to begin fermentation
  2. Put flour and salt in mixer bowl with any option herbs or spices you choose. Add prepared yeast/water mixture and turn on mixer with dough hook. If it’s too sticky, add a teaspoon of flour. After a few minutes, the dough should form a ball.
  3. Dust a flat surface with flour and move the dough from the bowl to the floured surface to knead. Push it out, fold it over, and turn, repeating the process a few times.
  4. Turn on the oven at 350 for one minute, then turn it off. Spray the inside of the mixer bowl with cooking spray and add back the dough, spray again, then cover with a damp dish towel and put it in the oven for 45 minutes to an hour to proof.
  5. Cut the dough ball in half. Dust a flat surface with flour and begin rolling out the dough into a circular shape smaller than the pizza stone. Transfer dough to the parchment paper and add sauce and toppings to taste. Start from the outside, leaving the center with very few toppings and leave about a 1/2 inch outer ring of dough for the crust.
  6. Preheat the pizza stone in the propane grill on high with the lid closed for at least 5 minutes. Add the pizza on the parchment paper directly onto the stone and close the lid. Turn the heat down to low and keep the grill lid closed. After a few minutes check it and by now the crust will have cooked and you should be able to pull the parchment paper out and leave the pizza directly on the pizza stone. Let it go for another 5 minutes or so, checking the bottom of the crust. When it's brown and the toppings melted, it's time to pull out and put on a surface where you can cut it.

By Jim Madsen

Written By
Greg Elwell

Web Editor Greg Elwell worked for newspapers, medical research organizations, and government institutions before he joined the magazine.

Greg Elwell