Making a pizza on your outdoor grill is easier than you think. It’s also super fun for the whole family. Check out our how-to video and enjoy a new twist on an old favorite.
Add a Grill to Your Back Yard
You’ll find a full line of Traeger grills, Green Mountain Grills, Napoleon, and more at your nearby Coastal Farm & Ranch. Already have a grill? Pick up everything you need including chips, lump charcoal, and grill accessories.Making the Dough
- One package of active dry yeast
- One teaspoon sugar
- 1 1/4 cups warm water
- 3 1/3 cups flour
- 1 1/2 teaspoon salt
- One teaspoon olive oil
Dissolve yeast and sugar in warm water. Let stand until foamy (about 3-5 minutes). Mix flour and salt in bowl. Pour in yeast/water mixture and oil. Toss with fork (dough may be slightly sticky). Oil hands and remove dough from bowl and place on an oiled board or table. Knead until ingredients are combined and dough is smooth. You can add more flour if dough is too sticky or more water if too dry. Evenly coat dough with more olive oil. Place back in bowl, cover with a damp warm towel and let it rise in a warm place for about 45 minutes or until doubled in size. After dough has risen, punch dough down, divide into 8 equal balls. Form into 8 crusts about 1/4 inch thick.
Making the Sauce
- One 16-ounce can tomato sauce
- One 6-ounce can tomato paste
- Two garlic cloves, pressed
- One teaspoon sugar
- 1/4 teaspoon dried Italian seasoning
- 1/8 teaspoon dried crushed red pepper
- One scant Tablespoon dried basil
- salt and pepper to taste
Combine all ingredients and cook on medium heat for about 10 minutes.
Making Your Pizza
Pre-heat the grill to medium-high. Brush the grill with olive oil. Cook the crust for about 2 minutes (until light golden grill marks appear on the edge). Flip the crust over and lightly grill until the dough is set and crusts have puffed.
Remove from the grill and add your favorite toppings.
- Italian Sausage
- Canadian Bacon
- Bell Pepper
- Black Olives
Reduce grill temperature to medium/low. Put the pizzas back on the grill (lid down) long enough to make the cheese melt and finish cooking the crusts.