IE 11 is not supported. For an optimal experience visit our site on another browser.

Grilled Pizza Margherita

Margherita Pizza
Margherita PizzaTODAY


Dough (makes enough for 12-15 pizzas)
  • 1 quart lukewarm water
  • 1 teaspoon fresh yeast
  • 1 tablespoon molasses
  • tablespoons kosher salt
  • 1/4 cup olive oil
  • 6 cups all-purpose flour
  • 6 cups high-gluten flour
  • 1 cup whole-wheat flour
  • 1 cup grated Pecorino Romano cheese
  • 1 cup grated Bel Paese cheese
  • 1 cup tomato sauce, homemade or store bought
  • 3 tablespoons chopped fresh parsley
  • 1/2 cup chopped fresh basil

Chef notes

Cooking pizza on the grill adds a smoky char and makes the crust incredibly crispy.


For the dough:


In a mixing bowl, combine the water, yeast and molasses. Mix together gently until all the yeast dissolves. Set the mixture aside for 5 to 10 minutes until the yeast makes a raft. Stir in the salt and olive oil.


With the mixer on a low speed, add the three kinds of flour. Mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Roll the dough into one large ball and let it stand for 5 minutes.


Cut the dough into 12 to 15 pieces (5 ounces each). Roll the pieces into balls and place them on an oiled baking sheet. Brush the balls lightly with olive oil and cover with plastic wrap.


If you are going to use the dough right away, let it sit at room temperature for 30 minutes before baking. If you don't need the dough immediately, you can store it for one day in the refrigerator, but you must let it sit at room temperature for 1 hour before using. Freeze extra dough for up to 3 months.

For the pizza:


On an oiled surface, push a piece of dough out using the palms of your hands. If the dough is sticking to the surface, lift it and drizzle a little more oil on the surface. You want the dough to be a 12-inch circle with an even thickness. The shape of the pizza is not as important as the thickness of the dough.


Preheat the grill to medium-high heat. Make sure the grill grid is set at least 4-inches from the heat source.


In a bowl, combine the cheeses.


Gently lift the dough, and, being careful not to tear it, drape it onto the hot spot of the grill. The dough will start to rise immediately. Carefully lift the edge of the dough to see the color of the underside, which should be evenly golden brown (this should take about 2 minutes).


Flip the dough over and place it on the side of the grill or a cooler spot of the grill. Brush the cooked side of the dough with olive oil. Take 1/6 of the cheese and evenly spread it out to the very edge of the dough. Next, with a tablespoon, dollop tomato sauce on the pizza (8 to 10 spoonfuls), you don't want to spread the sauce over the whole surface of the pizza. Drizzle the pizza with 1 tablespoon of extra virgin olive oil and sprinkle with the chopped parsley.


Carefully slide the pizza back to the edge of the hot section of the grill, and rotate the pizza until the bottom is evenly golden brown. This should take 3 to 4 minutes. Do not put the pizza directly over the fire, because the bottom will burn before the cheese melts.


Garnish with the chopped basil and serve immediately.