Name: Best-Ever Grilled Pizza Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 17.6-ounce DeLallo Pizza Dough Kit; kosher salt, a pinch; 1 1/4 cups warm water; 1/4 cup DeLallo Extra Virgin Olive Oil, divided; DeLallo Pizzeria-Style Pizza Sauce; freshly shredded cheese (mozzarella recommended); sausage; pepperoni; vegetables (such as bell peppers, onions, mushrooms); grated parmesan cheese; crushed red pepper flakes

Jump to Recipe· 4.4 from 13 reviews

I absolutely love making homemade pizzas, and after countless tries, I’ve perfected what I proudly call my Best-Ever Grilled Pizza Recipe. This recipe brings together the smoky charm of the grill with the comforting flavors of a classic pizza, creating a crispy, bubbly crust topped with your favorite fresh ingredients. It’s a real crowd-pleaser that never fails to make me excited to gather friends and family around the grill for an unforgettable meal. If you’re ready to elevate your pizza game with simple yet flavorful ingredients, this recipe is exactly what you need.

Why You’ll Love This Best-Ever Grilled Pizza Recipe

What truly makes this recipe stand out for me is the incredible flavor profile that grilling imparts. The crust develops those perfect, charred grill marks that add a subtle smokiness and satisfying crunch you simply can’t get from a traditional oven. Combined with the fresh toppings melting into that lightly crisped dough, each bite bursts with vibrant, layered tastes. The olive oil brushing before grilling adds a golden richness that makes it irresistibly delicious. It’s just so rewarding to bite into a pizza that feels both rustic and gourmet at the same time.

Another reason I keep coming back to this recipe is how easy and fun it is to prepare. From mixing the dough to grilling each pizza, the process feels interactive and hands-on, perfect for casual weekend dinners or summer parties. Plus, the grilling method means you don’t have to heat up your kitchen, which is a huge bonus on warm days. Whether it’s a fun family night or a laid-back gathering with friends, this pizza recipe shines because it’s cozy, customizable, and surprisingly quick to make once the dough is ready. Truly, I can’t recommend this Best-Ever Grilled Pizza Recipe enough!

Ingredients You’ll Need

A round pizza resting on a grill with a slightly charred, bubbly golden-brown crust. The base is covered with a layer of white shredded cheese. Scattered unevenly on top are thin, curved slices of light purple onion and small bright red cherry tomatoes. Small bits of cooked, browned meat are also spread across the cheese layer. The background is a dark grill surface with metal bars. photo taken with an iphone --ar 4:5 --v 7

The magic of this grilled pizza lies in its simple, really essential ingredients. Each one is carefully chosen to contribute to the perfect texture, vibrant color, and balanced flavors that make this recipe so special.

DeLallo Pizza Dough Kit: This kit provides the perfect foundation with just the right balance of chewiness and crispness in the crust.
Kosher salt: A pinch of this brings out the subtle flavors in the dough and toppings.
Warm water (1 1/4 cups): Helps activate the yeast in the dough kit to create a beautifully risen pizza base.
DeLallo Extra Virgin Olive Oil (1/4 cup, divided): Adds a rich, fruity aroma and creates a golden, crispy surface when grilled.
Toppings of choice: From DeLallo Pizzeria-Style Pizza Sauce to freshly shredded cheese, sausage, pepperoni, and veggies, these let you customize your delicious creation.
Grated Parmesan and crushed red pepper flakes (for serving): These finishing touches add a sharp bite and a little extra kick to your pizza.

Directions

Step 1: At least one hour before grilling, prepare your pizza dough by combining the contents of the DeLallo Pizza Dough Kit with a pinch of kosher salt and 1 1/4 cups warm water. Stir until it starts to come together—it will be shaggy and wet. Turn the dough onto a lightly floured surface and knead for 2-3 minutes until soft and smooth. Place the dough ball in a lightly greased bowl, cover with a towel, and let it rise in a warm spot until it doubles in size, about 1 hour.

Step 2: While the dough rises, preheat your grill for indirect cooking by creating two heat zones: high direct heat on one side and indirect heat on the other. For gas grills, preheat for at least 15 minutes; if you’re using charcoal, light it 30 minutes early to reach the right temperature.

Step 3: Once the dough has risen, divide it into three equal pieces with a knife or bench scraper. Shape each piece into a smooth ball by folding the edges under themselves. Let these proof for 5-10 minutes before rolling each into a 10-inch round. Lightly brush one side of each crust with olive oil to prevent sticking and enhance crisping on the grill.

Step 4: Place each crust oiled side down on the direct heat side of the grill, one at a time. Close the lid and grill for 2-3 minutes until you see golden grill marks and the top side becomes puffy with air bubbles. Remove each crust carefully and let the grill heat come back before grilling the next one. This par-grilling step sets the perfect base for your pizza.

Step 5: Transfer a par-grilled crust to your workstation—using a pizza peel or cutting board makes this easier. Brush the ungrilled side with olive oil, then flip it so the grilled side is facing up. Evenly spread about 1/4 cup of pizza sauce over the grilled side, sprinkle 1/2 cup of shredded cheese, and add 2-3 toppings of your choice. Keep toppings balanced so the pizza cooks evenly on the grill.

Step 6: Return the assembled pizza to the direct heat side of the grill, toppings facing up and oiled side down. Close the lid and grill for 2-3 minutes until the crust bottom has golden grill marks. Then move the pizza to the indirect heat zone and continue grilling for 5 minutes, rotating halfway through, until the cheese completely melts and toppings are warmed through. Carefully remove the pizza from the grill.

Step 7: Slice your perfect grilled pizza, add any final garnishes like grated parmesan or red pepper flakes, and serve immediately. Enjoy every smoky, cheesy bite!

Servings and Timing

This recipe makes about 3 individual pizzas, perfect for serving 3 hungry people or 2 with some leftovers. Prep time is around 15 minutes, but you’ll need at least 1 hour for the dough to rise. Grilling and assembly take roughly 25-30 minutes total, so from start to finish, expect about 1 hour and 45 minutes. There’s no long resting time needed after cooking; the pizzas are best served hot off the grill.

How to Serve This Best-Ever Grilled Pizza Recipe

A small round pizza on a light wooden board shows a golden crust with slight char marks. The first layer is white shredded cheese spread evenly over the pizza. On top, there are thin purple onion slices arranged in loose arcs and small dollops of a crumbly, light brown topping. Bright red small peppers are scattered between the onions and crumbs. A woman's hand is placing or adjusting one of the red peppers near the bottom right edge. Around the board, small fresh green leaves, a glass jar of crushed red pepper flakes, a white bowl with sliced purple onions, a jar with more red peppers, a bunch of small red tomatoes on the vines, and a jar of pizza sauce are arranged on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

When I serve this grilled pizza, I love pairing it with light, fresh sides that contrast beautifully with the smoky, cheesy flavors. A crisp green salad with a tangy vinaigrette or a simple arugula and cherry tomato salad brightens the meal nicely. Roasted garlic or a side of grilled vegetables like zucchini and bell peppers also complement the smoky notes from the crust. Don’t forget a little bowl of crushed red pepper flakes and grated parmesan for guests to add their own final touches.

For presentation, I like slicing the pizzas into six wedges and arranging them on a wooden board or large platter to encourage sharing and casual dining. Garnishing with fresh basil leaves or a drizzle of extra virgin olive oil adds a beautiful finishing flair. Serving the pizza warm, just off the grill, ensures the crust stays crisp and the cheese melty—a temperature that’s simply irresistible.

To enhance the experience further, I often recommend pairing this pizza with a chilled glass of crisp white wine like Pinot Grigio or a light lager beer to balance the richness of the cheese and sauce. For a non-alcoholic option, sparkling water with a squeeze of fresh lemon works wonderfully. This recipe shines at family dinners, summer parties, or even weekend casual meals when you want something special yet easy to share.

Variations

I love how flexible this Best-Ever Grilled Pizza Recipe is, which means you can tailor it to suit your tastes or dietary needs. If you want a gluten-free option, I recommend substituting the dough kit with a high-quality gluten-free pizza dough—just adjust grilling times slightly to prevent burning. For vegan pizza lovers, swapping out cheese for a plant-based alternative works beautifully, and you can load the pizza with plenty of veggies and flavorful sauces. I’ve found that layering grilled eggplant, mushrooms, and roasted red peppers creates a mouthwatering combo.

If you’re in the mood for different flavor twists, try swapping the traditional pizza sauce for pesto or even a white garlic sauce for a creamy twist. You can also experiment with unique toppings like spicy Italian sausage, caramelized onions, or fresh figs with prosciutto for a gourmet upgrade. For a cooking variation, I sometimes cook the entire pizza in a cast-iron skillet on the grill, which gives the crust an extra crisp base and makes flipping easier.

Storage and Reheating

Storing Leftovers

If you have any leftover grilled pizza, I recommend storing it in an airtight container or wrapping slices tightly in plastic wrap and foil to keep the crust from drying out. Refrigerated leftovers will stay fresh for up to 3 days. Keeping them properly covered prevents the toppings from losing moisture and maintains the flavors surprisingly well.

Freezing

While grilled pizza tastes best fresh, you can freeze slices for future meals. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container to avoid freezer burn. Frozen pizza can keep for up to 1 month. When you’re ready to enjoy it, defrost overnight in the refrigerator for best results.

Reheating

To reheat leftovers without losing that signature grilled crispiness, I suggest warming the pizza in a skillet on medium heat for a few minutes to refresh the crust. Alternatively, popping slices in a toaster oven also works well. Avoid microwaving if possible, as it tends to make the crust soggy and chewy. A quick reheat on the grill itself can also revive those delicious smoky flavors and crispy texture.

FAQs

Can I use store-bought pizza dough instead of the DeLallo Pizza Dough Kit?

Absolutely! Store-bought dough works great as a substitute. Just make sure to let it come to room temperature before stretching and grilling, which helps achieve the best texture.

What if I don’t have a grill at home? Can I still make this pizza?

If you don’t have a grill, you can recreate a similar effect using a cast-iron skillet on your stovetop or cooking the pizza under a broiler. While it won’t have the exact smoky flavor, you’ll still get a wonderfully crispy crust.

How do I prevent the pizza from sticking to the grill?

Brushing the dough generously with olive oil on the side that will touch the grill is key. Also, make sure your grill grates are clean and preheated well before placing the dough. This helps create those beautiful grill marks without sticking.

Can I prepare the dough in advance?

Yes! You can prepare the dough up to a day ahead and refrigerate it. Just cover it well and let it come back to room temperature before dividing and grilling. This actually develops even better flavor.

How do I avoid a soggy pizza with lots of toppings?

I recommend limiting the amount of sauce and toppings you use—too much moisture can prevent proper cooking on the grill. Light layers and pre-cooking watery vegetables like mushrooms or zucchini help keep your pizza crisp.

Conclusion

I hope you feel inspired to try this Best-Ever Grilled Pizza Recipe as much as I love making it myself. It’s such a joyful way to enjoy a classic favorite with that unbeatable grilled twist, perfect for sharing around good company. Whether you stick to traditional toppings or experiment with your own creations, this recipe is sure to become a go-to for delicious, unforgettable meals. Fire up your grill, and let’s get cooking!