Pizza, Pizza, Pizza

These pizza's are a real hit. There are literally hundreds of different topping combinations you can are limited only by your imagination.

The pizza dough you use can either be made from scratch, refrigerator (can dough), or pre-made frozen dough. In my case I buy a dough which is made fresh daily and frozen into a 5” ball. Each of these balls can be cut in half to allow for 2 approximately 12” - 14” pizzas. If using a frozen dough, allow it to thaw out covered for several hours during which time it will rise.

You can also use many different types of sauces. For this I simply use a good Italian spaghetti sauce.

With regards to the cheeses, you can use 1, 2 or a combination of several different types. You just have to be sure it is a cheese that melts well. The cheeses I list below are just some ideas, you don’t HAVE to use them all.

What You’ll Need

  • Pizza Dough - canned, frozen or freshly made
  • Your favorite spaghetti sauce
  • Cheese (Mozzarella, Provolone, Asiago, Parmesan etc)
  • Toppings (Pepperoni, Ham, Bacon, Pineapple etc)**
  • Corn meal or finely crushed dried Italian seasoned bread crumbs
  • Olive Oil
  • Prep surface such as pizza peel, cutting board, pizza stone, cookie sheet without sides etc. Anything on which you can place the dough and be able to slide it off easily.

How its Done


The most important thing about cooking pizza on the grill,  especially if your not using a pizza stone, is preparation. Have everything ready, prepared and within reach. All cheeses should be grated (if needed) and all fresh herbs roughly chopped (if needed). Have a spoon or small ladle handy to spread the sauce. And remember, certain vegetables and meats may need to be pre-cooked or parboiled ahead of time.

Start by applying a small amount of flour to your work surface. Then kneed and roll out your dough. Using your hands stretch out the dough into roughly a 12”-14” circle. This takes some practice and the circle does not have to be perfectly round, so don’t get discouraged.