This easy, foolproof pizza dough recipe delivers deliciously chewy, crisp-crust pizza right from your grill. Whether you’re whipping up a weeknight dinner or hosting a pizza night with friends, this dough is your trusty foundation for whatever toppings you dream up.
It’s the kind of recipe you’ll return to again and again; simple, reliable, and endlessly versatile. With just a few pantry staples and a little patience, you’ll be stretching and grilling like a pro in no time. Plus, there’s something incredibly satisfying about making your own dough from scratch. Trust me, once you try it, you’ll never look back.
More Dough Recipes
- No Yeast 3 Ingredient Pizza Dough
- Sourdough Naan
- Sourdough Bread for “First-Timers”
- Carmelized Onion + Potato Pizza
- Irish Soda Bread Recipe
Making great pizza dough doesn’t have to be intimidating. The key is to keep your dough soft but not sticky, let it rest and rise properly, and don’t skip the olive oil; it keeps things tender and flavorful. A pizza stone or a hot grill is your best friend when it comes to getting that beautifully crisp bottom and those satisfying air bubbles.
This recipe is particularly great for summer when you don’t want to turn on the oven. Fire up the grill, gather your favourite toppings, and have some fun with it. Whether you’re going classic Margherita, going bold with caramelised onions and blue cheese, or letting the kids top their own, it’s pizza night made easy.
More Family Favourites
- Barbeque Cross Hatch and Kids “Octopus” Hot Dogs
- Chocolate peanut Butter Pie
- Super Sized Monster Cookies
- Lobster Pasta With Tomato Sauce
- Oven Baked BBQ Corned Beef Brisket
Pizza Dough Ingredients
As with all of my recipes, I aim to use ingredients that are easy to find but make all the difference in taste and texture.
- Active Dry Yeast: A must for a light, chewy rise; make sure it’s fresh and not expired.
- Warm Water: Activates the yeast. Think baby bath temperature, not too hot!
- All-Purpose Flour: The trusty base that makes this dough soft yet sturdy.
- Kosher Salt: For seasoning the dough evenly.
- Olive Oil: Adds richness and softness to the crust, and helps prevent sticking during rise and grilling.
How to Make My Pizza Dough
- Stir the yeast into warm water and let sit for 15 minutes until foamy.
- In a food processor or large mixing bowl, combine the flour and salt.
- On low speed (or by hand), slowly mix in the yeast mixture and olive oil.
- Dump the dough onto a floured surface and knead until it is elastic and smooth, for about 5 minutes. It should be soft and just a little tacky. Add water if it feels dry.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise for 1 hour at room temperature or until nearly doubled.
- Once risen, punch down the dough and divide it into eight equal balls (about ½ cup each).
- Roll each dough ball on a floured surface to your desired thickness.
- Sprinkle a pizza peel with cornmeal and transfer your dough on top.
- Add your toppings and leave about a ½ inch around the edges without toppings for that classic crust.
- Slide the pizza onto a preheated grill (at least 450°F). Grill until the bottom is golden and crisp and the cheese is melted.
Frequently Asked Questions
Absolutely! After the dough rises, you can refrigerate it in an airtight container for up to 2 days. Let it come to room temperature before rolling it out.
Yes! After rising and dividing, wrap each dough ball tightly and freeze. Thaw overnight in the fridge and let come to room temp before rolling.
Totally. Bake at 475°F on a pizza stone or baking sheet until golden and bubbly, which should take about 10–12 minutes.
Fun Pizza variations
This dough is your blank canvas. Try a white pizza with garlic cream sauce and spinach, a breakfast pizza with eggs and prosciutto, or go vegetarian with mushrooms, peppers, and courgette. Swap tomato sauce for pesto or ricotta for a fun twist.
Perfect Pizza Pairings
Serve your homemade pizzas with a crisp green salad, marinated olives, or grilled veggies. Don’t forget the dipping sauces! Try garlic butter, spicy ranch, or even a tangy balsamic glaze. And of course, a cold beer or a chilled glass of rosé is the perfect finishing touch.
Storing Leftover Pizza Dough and Pizza
Store leftover dough in the fridge for up to 2 days or freeze for up to 3 months. Leftover cooked pizza can be stored in the fridge and reheated in the oven or on a pan over medium heat to bring back the crispness.
Have you tried this pizza dough recipe? Let me know with a comment and review so I can create more recipes you’ll love!
Pizza Dough
Equipment
Ingredients
- 1 yeast 2-1/4 tsp. active dry yeast
- 1-1/4 cups warm water
- 4-1/4 cups all-purpose flour
- 2 tsp. kosher salt
- 1/4 cup olive oil; more for the bowl
Instructions
- Stir the yeast into the water; let sit for 15 minutes. Combine the flour and salt in the bowl of a food processor. On low speed add the yeast mixture and the olive oil alternately to the flour. Dump out on a floured surface and knead by hand until it becomes elastic. The dough should feel soft and just a little sticky. If it feels grainy or dry, add 1 tablespoon warm water at a time. Knead for another 2 minutes by hand on a floured surface.
- Transfer the dough to a lightly oiled bowl that’s at least twice the size of the dough and cover with a damp dishtowel. Let rise at room temperature until almost doubled, about 1 hour. The dough is ready when you poke a finger in it and it holds the impression.
- Punch down the dough and divide it into eight balls about a ½ cup in size. Put each ball on a floured surface.
- Fire up the gas grill
- Use flour on your surface to roll out the dough with a rolling pin
- Transfer to a pizza peel sprinkled with cornmeal
- Add toppings to the dough, leaving a half-inch ring around the edge with no toppings, especially if you’re making caramelized onion pizza.
- Slide the dough onto a very hot grill at least 450 degrees
- When the bottom has browned and developed strong grill marks and the cheese has melted, you are done!
Notes
Topping Ideas for Pizza
Get creative with your toppings and combinations for pizza or try these favorites of mine:
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- BBQ Chicken Pizza. Sauce: BBQ, Toppings: chicken, red onion, Mozzarella, chopped cilantro topping
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- Margarita: Sauce: Olive Oil, Toppings: Mozzarella, cherry tomato halves and Basil
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- Taco: Sauce: Tapatio Hot Sauce mixed with tomato sauce. Toppings: cheese, pickled jalapeno, onion, taco meat or black beans. Top with chopped cilantro and taco chips.
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- Caramelized Onion Pizza: Sauce: Olive oil Topping: caramelized onions and thyme leaves with Parmesan
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- Pesto Pizza Sauce: Basil or Cilantro Pesto. Topping Mozzarella and cherry tomatoes
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- Cilantro Pesto Pizza Sauce: Cilantro Pesto. Topping fresh ricotta and cherry tomatoes or grilled zucchini
