Grilled Pizza Crust
Unlock the secret to pizzeria-quality pizza right in your backyard with our incredibly easy Grilled Pizza Crust recipe! This family-favorite crust boasts a delightful smoky flavor and a perfectly crisp-chewy texture that makes every bite a joy. Get ready to impress your family and friends with this simple yet spectacular foundation for your favorite pizza creations.
While pizza as we know it originated in Naples, Italy, the idea of cooking flatbreads over an open flame or in hot ash dates back thousands of years. Grilling pizza crust is a modern nod to these ancient techniques, bringing a unique smoky char and incredible flavor that conventional ovens simply can’t replicate. It’s a fun and interactive way to enjoy one of the world’s most beloved dishes!
Make it Easier (Shortcuts)
- Use Instant Yeast: Instead of active dry yeast, you can use instant yeast. If using instant yeast, you can skip the activation step (Step 1) and just add it directly to the flour mixture with the other dry ingredients, then proceed with adding the wet ingredients. The rise time might also be slightly shorter.
- Pre-made Dough: For a super quick shortcut, you can use store-bought pre-made pizza dough. Simply divide it into 8 pieces and follow the shaping and grilling instructions from Step 6 onwards.
Add More Flavor (Enhancements)
- Herb-Infused Olive Oil: Before brushing the crusts with olive oil for grilling, infuse your olive oil with more flavor. Gently warm the ¼ cup olive oil with a crushed garlic clove, a pinch of red pepper flakes, and a sprig of fresh rosemary for 10-15 minutes on low heat (don’t let it boil). Let it cool slightly before using.
- Parmesan or Garlic Butter Edge: Just before placing the crust on the grill, brush the edges (the outer inch or so) with melted garlic butter or a mixture of melted butter and grated Parmesan cheese. This will create a crispy, savory crust with extra flavor.
Serving Suggestions & Drink Pairings
- Serving Suggestions: Serve individual grilled pizzas with a fresh Caprese salad (sliced tomatoes, fresh mozzarella, basil, balsamic glaze) or a simple arugula salad with lemon vinaigrette. Offer a variety of toppings for a build-your-own pizza bar!
- Drink Pairings:
- Wine: A light-bodied Italian red like Chianti or a crisp, dry Pinot Grigio.
- Beer: A refreshing lager, a crisp Pilsner, or a fruity Pale Ale complements grilled flavors well.
Variations
- Whole Wheat Grilled Pizza Crust: Substitute up to 2 cups of the all-purpose flour with whole wheat flour for a heartier, nuttier crust. You might need to add a tablespoon or two of extra water as whole wheat flour absorbs more liquid.
- Herbed Parmesan Crust: Incorporate ¼ cup of grated Parmesan cheese and an additional teaspoon of dried oregano into the dry ingredients for a richer, more savory crust.
- Spicy Grilled Pizza Crust: Add ½ to 1 teaspoon of red pepper flakes to the dry ingredients for a subtle kick, or a pinch of cayenne pepper for a more pronounced heat.
Grilled Pizza Crust
Learn how to make a delicious and easy grilled pizza crust that’s perfect for your next BBQ or family pizza night. This recipe yields a crispy-chewy crust with a wonderful smoky flavor.
Ingredients
- 2 teaspoons 7g active dry yeast
- 1 teaspoon 4g granulated sugar
- 1 ⅔ cups 400ml very hot tap water (105-115°F / 40-46°C)
- 5 cups 600g all-purpose flour, plus more for dusting
- 2 teaspoons 12g fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- ¼ cup 60ml extra virgin olive oil, plus more for brushing
Instructions
- Activate the Yeast: In a large mixing bowl or the bowl of a stand mixer, combine the very hot tap water and sugar. Sprinkle the active dry yeast over the top. Let it sit undisturbed for 5-10 minutes, until the mixture becomes foamy and bubbly. This indicates the yeast is active.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, salt, garlic powder, and Italian seasoning.
- Mix the Dough: Add the olive oil to the activated yeast mixture. Gradually add the dry ingredient mixture to the wet ingredients, mixing with a wooden spoon or a dough hook on a stand mixer until a shaggy dough forms.
- Knead the Dough: If using a stand mixer, attach the dough hook and knead on medium-low speed for 5-7 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
- Divide and Shape: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a smooth ball. Cover the dough balls loosely and let them rest for 15 minutes to relax the gluten, making them easier to roll.
- Preheat Grill: While the dough rests, preheat your grill to medium-high heat (around 400-450°F / 200-230°C). Clean the grill grates thoroughly and lightly brush them with olive oil to prevent sticking.
- Prepare Crusts for Grilling: On a lightly floured surface, or using a little olive oil, roll or stretch each dough ball into a rough 8-10 inch circle, about ¼ inch thick. Be careful not to make them too thin. Brush one side of each crust lightly with olive oil.
- Grill the First Side: Carefully place the oiled side of a pizza crust directly onto the hot grill grates. Close the lid and grill for 2-4 minutes, or until the bottom is golden brown, puffed up, and grill marks appear.
- Add Toppings & Finish Grilling: Flip the crust over to the grilled side. Quickly add your desired toppings to the lightly cooked side. Close the grill lid and continue to cook for another 4-7 minutes, or until the toppings are hot and bubbly, the cheese is melted, and the bottom of the crust is cooked through and lightly charred. Tip: Keep a close eye on the crust to prevent burning, as grills can vary in heat. If it’s cooking too fast, move it to a cooler part of the grill or adjust the heat.
- Serve: Carefully transfer the grilled pizza to a cutting board. Slice and serve immediately. Repeat with remaining dough and toppings
Notes
For best results, use a grill thermometer to ensure consistent temperature.
Don’t overcrowd the grill; cook one or two pizzas at a time, depending on your grill size.
If your dough is too sticky, add a little more flour, one tablespoon at a time, until it’s workable. If it’s too dry, add a teaspoon of water at a time.