Pizza from the Grill With Oven-Roasted Tomato Sauce

“Makes enough for 4 - 12" pizzas. For successful grilled pizza the dough needs to be rolled thinly enough to cook through without burning and do not overload the pizza with toppings. 3 hours rising time not included in cooking/prep time. Recipe from Cuisine at Home.”
1hr 13mins
4 12

Ingredients Nutrition


  1. Pizza dough:
  2. Combine water, sugar, and yeast. Proof until mixture turns foamy, about 5 minutes.
  3. Mix flours and salt in the bowl of a stand mixer fitted with a dough hook. Add oil to proofed yeast mixture; then pour into flour mixture. Knead dough on low speed 10 minutes. (If kneading by hand, knead dough the same amount of time.).
  4. Place dough in a lightly oiled bowl, turning dough to coat surface. Cover dough with plastic wrap. Let dough rise in a warm place until doubled, about 2 hours.
  5. Punch dough down and divide it into four balls, pinching the bottoms closed. Cover with plastic wrap, and let rise in a warm place another hour.
  6. Oven-Roasted Tomato Sauce:
  7. Preheat oven to 450°F
  8. Combine tomatoes, onion, garlic cloves, salt, pepper flakes, and sugar in a large casserole dish.
  9. Toss tomato mixture with olive oil; roast 35-40 minutes until tomatoes have softened. Remove from oven and mash with a potato masher, keeping tomatoes a bit chunky.
  10. Stir in basil.
  11. Grilling pizza (have toppings ready to go):
  12. Preheat one side of grill to medium-high, the other side to low. Place dough over hot side, close lid, and cook 2-3 minutes. The crust will bubble and grill marks will appear underneath.
  13. Use tongs to flip over crust and move it to the cool side of grill. Brush crust with olive oil.
  14. Add toppings. Keep quantities light so they cook quickly. Return pizza to hot side of grill for 4-5 minutes.
  15. Pizza is done when cheese is melted. Remove pizza from the grill using a pizza peel or the back of a baking sheet.

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