Grilled Pizza -Three Ways

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I have made this recipe dozens of times with great success every time (although I do use less salt than called for. Any extra dough makes very nice small loaves of bread I bake with the pizza. This works equally well on a stone or on the grill.

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This is, without a doubt, the easiest and best pizza dough recipe I have ever tried. It has become our Friday night staple in warm weather and a less frequent staple in winter (very cold in MN!. The topping combos are endless and the grilled tomato 'sauce' is divine. You'll never buy pizza again!

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This was our first time trying homemade dough, although I'm by no means a novice cook. That said, I'll admit I was a little shy with the dough. I ended up with throwing away the first 2 pizzas because they stuck To the board I rolled them on and / or the grate. I ended up having to use so much olive oil on the other 4 (I doubled the recipe... And I did it in separate batches that I will probably not make this again due to the sheer amount of fat grams. It was tasty... No doubt.... But a ton of waste, a good amount of work, and really really fattening.

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This was awesome and very easy! I was apprehensive about the dough sticking to the grill, but we had no issues. The tomato sauce, as someone mentioned below, is spot on. We'll definitely be making this again while the summer lasts. Thanks, AB!

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This recipe is pretty much was my most-used recipe of this past summer. I'm still blown away by just how tasty this pizza really is. I was initially worried about the crust thinking it would be too thin and crispy, but the thickness and chewiness was just perfect. I had to use molasses due to the unavailability of malted barley syrup, but the dough tasted so great that I feel doubtful the latter would have improved the flavor much. The mixture for the grilled tomatoes also could not be better. This recipe needs no addition/modification whatsoever and my family members and I eagerly await this next summer with this recipe in mind.

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I just had to try cooking it over the stove top burner over a wire rack with vise grips! I have a grill and a piza oven but I liked the rustic idea and I had a whole day to burn anyway. These crackers are just awesome you have to roll the dough real thin all the way to the edges. I filled a gallon ziplock bag.

Just as a note it helps to roll over the sea salt and cracked black pepper to embed them into the dough before loading the dough over the rack.

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This is such an easy recipe! I didn't have malted barley syrup, so I used light corn syrup. I didn't expect it to work, but it did! The marinated tomatoes and garlic for the sauce work perfectly! I put some foil on the grill for the tomatoes, and it made it much easier. For a family bbq, we made a toppings bar (complete with mushrooms, olives, basil, cheese, bell pepper, onion, peperoni and more, and everyone topped their own pizza. It was a hit! AB does it again!

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Best pizza recipe on here. The dough is wonderful and the use of malted barley syrup is genius. Both the margherita and date and prosciutto pizzas are great.

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Have made this twice. Love the pizza. Only a 4 b/c next time I need to try upping the flour and/or decreasing the water. (and yes, I weighed the flour both times. Out of the mixer at 15 minutes or even an hour it is not soupy, but completely unmanageable. A few tweeks and it will be perfect.

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Wonderful recipe! My husband was skeptical at first when I wanted to try grilling pizza, but later said this was one of the best pizzas he's ever had. I made him a traditional pepperoni pizza with store-bought sauce, as he doesn't like big pieces of tomato. I had the margherita pizza, which was fantastic!

The dough was sticky after mixing, as expected, but fine after the rise. I suspect that those who had "soupy" doughs confused the measurements. The flour must be weighed. 16 oz. (by weight of flour is a lot more than the 2 cup "equivalent" some people used. A kitchen scale is a must, and fortunately easy to find and pretty inexpensive.

Barley malt syrup was hard to find. I ended up mail ordering it. I thought about substituting other syrups (molasses, maple, etc, but I didn't think they would work the same way since they probably are different types of sugars than the maltose in the barley syrup. Sounds like others have tried those and they work fine.