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Adlen Robinson: Pizza on the grill? Not as crazy as you'd think
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Have you ever grilled pizza? If not, you must try it! The grill gives the crust a slightly smoky flavor and a crispy crust. There are some important secrets to achieve perfectly grilled pizza. First, begin with a super clean grill. Using whatever brush your grill manufacturer recommends, clean your grill grates thoroughly. Also, grilled pizza cooks quickly, so you must have all of your toppings at the ready. Make the marinara sauce ahead of time (or use store-bought), saute mushrooms, onions and peppers so they won’t have that “raw” feel to them. Grate the cheese and have a little bowl of olive oil with a brush nearby.

Pizza dough is not difficult to make—especially if you let your bread machine do all of the work. You can also use a stand mixer, or mix it by hand. You can also bake this in the oven if you would rather.

Pizza Dough

  • 1 1/3 cup warm water (between 100-110-degrees)

  • 2 ¼ teaspoons yeast (1 packet)

  • 1 tablespoon sugar

  • 2 tablespoons olive oil

  • ¾ teaspoon salt

  • 3 ½ cups flour (plus more for rolling)

  • Sprinkling of cornmeal if baking in the oven

If you are using a bread machine, add the ingredients in the order your machine’s directions suggest, and then press the “dough” setting. If making using your stand mixer, Add warm water, yeast and sugar, stirring. Cover and let sit for about 5 minutes until the yeast “blooms.” Add olive oil, salt and flour and let the machine knead the dough until dough comes together. If kneading by hand, knead until when you press your finger into the dough, the dough bounces back slowly. Cover dough and let rise 90 minutes. On lightly floured surface, roll dough into two pizza rounds.

If grilling, preheat grill to medium-high heat. Brush the pizza rounds with some olive oil. Place dough onto grill grates oiled side down and grill about 3 minutes. With tongs, flip pizza doughs over, immediately spread with marinara, pizza toppings and cheese. Close grill and cook another 2-3 minutes. Remove and enjoy it!

If baking the pizzas, sprinkle a baking sheet with some cornmeal, add pizza dough with toppings and bake in a preheated 475-degree oven for 12-15 minutes.

Sure you can buy pre-made pizza sauce, but in my experience, most are either too sweet or too thick, or too “tomatoey.” This recipe takes about 2 minutes to make and has no preservatives. You can add more garlic, but I like it with just a hint of garlic. Go easy on the oregano as it packs a punch. Definitely use fire-roasted tomatoes.

Simple Pizza Sauce

  • 1 (15-ounce) can fire-roasted crushed tomatoes

  • 1 tablespoons olive oil

  • 1 small clove garlic, chopped

  • ½ teaspoon dried oregano

  • ½ teaspoon salt

Add ingredients to a blender and blend until completely combined. You can refrigerate for up to a week, or freeze for several months.