Name: Grilled Pizza Recipes Easy – Crispy, Chewy, and Charred to Perfection
Prep time: 70 min
Cook time: 10 min
Total time: 80 min
Ingredients: 1 cup warm water; 1 packet active dry yeast (2 ¼ tsp); 2 ½ cups all-purpose flour; 1 tsp salt; 1 tbsp olive oil; 1/2 cup pizza sauce; 1 ½ cups shredded mozzarella; Fresh basil leaves; Toppings of choice (pepperoni, sliced tomatoes, etc.); Olive oil for brushing

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Grilled pizza? Oh yes, we’re going there. This isn’t your average backyard cookout fare. We’re talking about pizza with a smoky, crisp bottom, chewy center, and toppings that melt together like magic. I’ve grilled more pizza than I’ve baked cookies (and I bake a lot of cookies). There’s something wildly satisfying about watching that dough bubble over fire while the cheese gets all gooey and golden. It’s one of those quick and easy recipes that still feels like a mini celebration. Whether it’s a Wednesday night or you’ve got guests hovering with drinks in hand, grilled pizza turns dinner into an event. It’s part show, part meal. From easy recipes for dinner to easy homemade recipes that impress, this one checks every box. It’s easy food, but it tastes like something you’d order at a wood-fired pizzeria. Let’s make it together.

1) Key Takeaways
2) Easy Grilled Pizza Recipe
3) Ingredients for Grilled Pizza
4) How to Make Grilled Pizza
5) Tips for Making Grilled Pizza
6) Making Grilled Pizza Ahead of Time
7) Storing Leftover Grilled Pizza
8) Try these Grill recipes next!
9) Grilled Pizza
10) Nutrition

1) Key Takeaways

How to make grilled pizza with crisp edges and chewy center
The best dough for cooking directly on a hot grill
Tips for prep, cooking, and topping without burning
How to make grilled pizza ahead and store leftovers

2) Easy Grilled Pizza Recipe

Let me guess. You’ve got a grill, a pizza craving, and a serious doubt about whether the two can coexist. Been there. But grilled pizza is one of those meals that once you try it, you can’t stop making it. It’s faster than delivery, cheaper than a pie from that overpriced corner joint, and way more fun.

With this grilled pizza recipe, you get a crust that’s charred just right on the bottom but still soft enough in the middle to tear with your hands. And the toppings? That’s your playground. My go-to combo: mozzarella, basil, and tomato with a drizzle of olive oil. But go wild. Pepperoni? Sure. Roasted mushrooms? Do it. Pineapple? I won’t judge… much.

It fits right in with easy meal recipes and is a favorite on the list of easy homemade recipes that don’t require babysitting an oven. It’s honestly one of the best grilled pizza recipes easy enough for any weeknight. And the payoff? Outrageously good flavor with minimal cleanup. Let’s make it together.

3) Ingredients for Grilled Pizza

1 cup warm water: You want it just warm to the touch. Too hot, and you’ll kill the yeast. Too cold, and nothing happens. Think bathwater.

1 packet active dry yeast: That’s about 2 ¼ teaspoons. Wake it up in the water and wait for the magic fizz. If it doesn’t foam, toss it. Dead yeast = sad dough.

2 ½ cups all-purpose flour: You could use bread flour for more chew, but I like the softness all-purpose gives. It’s flexible and forgiving.

1 tsp salt: Just a touch to balance the dough. Not optional unless you like bland bread.

1 tbsp olive oil: Helps the dough stay tender. Also adds flavor. It’s the kind of thing that makes people go, “Wait, why is this so good?”

1/2 cup pizza sauce: Use your favorite store-bought or homemade. Just don’t drown the crust. A thin layer goes a long way.

1 ½ cups shredded mozzarella: I like low-moisture part-skim—it melts better and doesn’t make a soggy mess.

Fresh basil leaves: Add them after grilling. They wilt quickly and keep their flavor better this way.

Toppings of choice: Pepperoni, tomatoes, mushrooms, onions, whatever you love. Just keep ‘em thin. Thick toppings slow everything down.

Olive oil for brushing: It keeps the dough from sticking to the grill. Don’t skip this. Trust me, I’ve scraped too many crusts off grates to learn the hard way.

4) How to Make Grilled Pizza

Step 1. Stir the warm water and yeast in a bowl. Let it sit for 5 to 10 minutes until it gets all foamy. That foam means it’s alive and ready to do its job.

Step 2. Add the flour, salt, and olive oil. Mix it with a spoon until it starts to clump. Then use your hands to knead until the dough smooths out, about 6 minutes.

Step 3. Cover the dough with a damp cloth and let it rise for about an hour. You want it to double in size and look puffy. Now’s a good time to prep your toppings.

Step 4. Preheat your grill to medium-high. Oil the grates lightly using a paper towel held with tongs. This part matters. A well-oiled grill = no crust casualties.

Step 5. Roll out the dough into a rough 12-inch circle. Don’t stress over the shape. It’s rustic. That’s our story and we’re sticking to it.

Step 6. Brush one side with olive oil and place it on the grill, oiled side down. Cook for 2 to 3 minutes. You’ll see bubbles and grill marks start to form. That’s your cue.

Step 7. Flip the crust. Add sauce, cheese, and toppings fast. Close the lid and grill for another 3 to 4 minutes, until the cheese is melted and the bottom’s golden.

5) Tips for Making Grilled Pizza

Use direct heat, but don’t go nuclear. If your grill’s too hot, your crust burns before your cheese even melts. Keep it at medium-high and close the lid to trap the heat.

Less is more when it comes to toppings. The beauty of grilled pizza is in the crust. Don’t bury it. Too many toppings = soggy middle and sad faces. Think thin layers and balance.

Stretch the dough with your hands. Rolling pins can make it too thin in spots. Use your fingers and let it stretch naturally. This helps with an even cook and better chew.

6) Making Grilled Pizza Ahead of Time

You can totally prep parts of this grilled pizza recipe ahead. I usually make the dough the night before and keep it in the fridge. Just let it warm up a bit before using it so it’s easier to stretch.

Grill the crusts plain and stack them between parchment paper once cooled. When you’re ready, just top and finish grilling. This move saves serious time when guests are over.

The sauce and toppings can hang out in the fridge for a day or two too. It all adds up to a quick and easy dinner, no stress. This is how we pull off pizza night midweek like pros.

7) Storing Leftover Grilled Pizza

Leftovers don’t happen often with grilled pizza, but when they do, wrap slices tightly in foil or pop them in an airtight container. They’ll keep in the fridge for up to 3 days.

Reheat slices on a skillet over medium heat. Skip the microwave unless you like chewy cheese and rubbery crust (no thanks). A few minutes on the pan and it’s back to its crispy self.

Or eat it cold. I won’t lie, cold grilled pizza straight from the fridge might be my guilty favorite. The flavors somehow deepen overnight. Breakfast pizza? Don’t mind if I do.

8) Try these Grill recipes next!

9) Grilled Pizza