We just don’t eat a lot of pizza in our house. It’s not our go-to Friday night relaxing meal, or our regular weekend indulgence. It honestly never crosses my mind to order pizza and rarely does it cross my mind to make it. Many of you are crying, I know. It’s like your primary food group and you’d probably starve if it wasn’t for pizza. I’m not saying we don’t like pizza, no, not at all. We totally do. The problem is, we like completely opposite kinds of pizza. Shocking.

Jon perfect pizza is a thin crust margherita. With fresh roma tomatoes, mozzarella and freshly trimmed basil, and maybe some shaved garlic that’s been slightly caramelized during the baking. No flavor over powers the other, they all just blend together perfectly.

My perfect pizza is a thick crust, loaded with sauce, cheese, and every vegetable and strong flavored cheese you can imagine. Every flavor over powers the other, and each bite is like a flavor explosion.

Wave, well, she doesn’t like pizza. She doesn’t like much of anything. So her take on pizza is mute.

There is one type of crust we ALL agree on though. It’s not too thin, it’s not too thick. It’s not greasy. It is truly the perfect pizza crust, I’m not even lying. And it’s made on the grill.

Make them in individual sizes with any toppings you like, and everyone is happy.

I’m tellin’ you, if you haven’t made grilled pizzas, don’t wait any longer, just do it. For the children.

Speaking of children, we attempted to make a video on ‘how to grill a pizza’ and it turned out terrible. But the opening was really cute, because my child is a ham.

The recipe below if just for the dough. As far as toppings go, you can use any toppings you want. The key to a good grilled pizza is to use toppings that aren’t going to require the grill to cook them. The pizza is on the grill for such a short time it doesn’t actually cook the veggies or meats, it just warms them. So if you’re counting on the heat to soften bell peppers, or onions, or to cook the sausage, it won’t. Cook them all ahead of time and have them ready to top on your pizza. We don’t do a lot of sauce, if any, on our grilled pizzas. The flavor of the dough and the fresh toppings are so delicious a sauce would almost compete with them. But you can absolutely use a marinara, pesto, alfredo, or whatever sauce you want. Here are some ideas for toppings:


Greek Pizza: artichoke hearts, olives, feta cheese, thinly sliced red onion, sliced tomatoes.

Pear and Gorgonzola: Thinly sliced pears, thinly sliced red onion, gorgonzola crumbles, chopped walnuts.

Parmesan and Honey: thinly sliced fresh pecorino roman, drizzled with honey, fresh cracked pepper.

Cinnamon Sugar Bread Sticks: brush the grilled breadsticks with melted butter, roll them in a mixture of cinnamon and sugar (about 2 tbsp sugar to 2 tsp cinnamon). Dip in hot fudge for a real treat!

No Knead Grilled Pizza


  • 7 1/2 cups all-purpose flour, plus more for shaping dough
  • 4 teaspoons salt
  • 1/2 teaspoon active dry yeast (not instant)
  • 3 cups water


Making the Dough:

Whisk flour, salt, and yeast in a medium bowl. Gradually add 3 cups water; stir until well with a wooden spoon until incorporated. It will get thick, so you may need to mix the dough with your hands to bring it together and form into a rough ball.

Transfer the dough ball to a large clean bowl.

Cover the bowl with plastic wrap (or a kitchen towel) and let dough rise at room temperature (about 72°) until the dough has more than doubled in size, about 18 hours (depending on the temperature in your kitchen).

Transfer the risen dough to a floured work surface (I sprinkle flour on my counter).

Shape into a rough rectangle or oval. Divide the dough into 6 equal-ish portions.

Work with 1 piece at a time, bring the 4 corners to the center. Turn the small ball seam side down and mold gently into a ball. The ball doesn’t need to be perfect, it can have some lumps and be misshaped.

*I keep using the word ‘gently’ because this dough doesn’t need to be man-handled. If you overwork the dough it will have a rubbery texture when you cook and eat it.

Dust dough ball with flour; set aside on a floured baking sheet. Repeat with the remaining dough pieces.

Let the dough rest, covered with plastic wrap or a kitchen towel over it for about 1 hour.

MAKE AHEAD: The dough can be made 3 days ahead. Follow all of the steps and after you have divided the dough into 6 pieces and rolled them, wrap each piece of dough separately in plastic wrap and refrigerate. When yore ready to use them, unwrap the pieces you want to use and let it rest at room temperature on a lightly floured work surface (the counter or a baking sheet), covered with plastic wrap or a kitchen towel, for 2–3 hours before shaping. Don’t rush this time. You want to bring the dough to room temperature before handling it.

Grilling the Pizzas:

After you’ve divided the dough and rolled it into equal pieces, pre-heat the grill to the hottest setting (about 500 degrees).

* * GET YOUR TOPPINGS READY * * You need to have them right by you when you put the pizzas on the grill because it is a fast moving process.

Working with 1 dough ball at a time, sprinkle the dough with flour and gently shape dough into a 10″ disk. Use your fingertips and move the dough from the center to the edges. Don’t just use you hands to flatten the dough, that pushes all the air out leaving you with a rubbery crust.

Spray a piece of tin foil with olive oil (or drizzle the olive oil on the tin foil) and place each formed disk on a piece of tin foil.

*This makes it easy to just flip the dough onto the grill.

Place your hand underneath the tin foil and flop the dough onto the hot grill. Place as many dough disks on the grill at a time as you wish. Immediately close the top and cook for about 3 minutes.

Flip the crust using tongs.

Add your toppings to the cooked side of the dough, close the grill lid. Cook for another 5 minutes, until the cheese is just about melted and the bottom side of the crust has nice grill marks.

Using tongs, remove the pizzas form the grill and serve immediatly.


Recipe Adapted form Bon Appetit

*This is Jim Lahey’s ‘no knead pizza dough’ recipe and it is the only pizza dough recipe I use now, it is truly perfect!  Use it for pizzas baked in the oven or on the grill, either way, they turn out awesome!  I actually keep individual wrapped dough balls in the freezer so we can now have pizza just about any day of the week.,  Make a double batch and just wrap each piece, freeze it, and let it thaw at room temperature for 6-8 hours, then bake it or grill it however you like.