I have been making a lot of pizza lately, and it’s really good. Like, REALLY good.


I used to not really like homemade pizza. I am a crunchy-crust gal, and when you make pizza in the oven, the crust just never gets thin enough or crispy enough for me. One thing I don’t like my pizza to be is soggy. Soggy pizza sticks to the roof of your mouth. Yuck. Crispy crust, all the way.

So anyhow, I used to think I couldn’t make a decent pizza at home, so we would eat at “artisan pizza shop” after artisan pizza shop. And then I realized two things. First off, HELLO… these people are making a killing off me. It’s dough, Italian stewed tomatoes, and some fresh mozzarella. Why am I paying fifteen dollars for this? Second, my friend Matt, husband of Jessica, told me about grilling your pizza dough.

That’s right. GRILLING. On a Weber. Charcoal or gas. Works great. So far I’ve done it twice myself, and it has turned out perfectly both times. Including a couple of those “artisan” trademark charred bubbles on the crust. Here’s how you do it.

1. Make your favorite pizza dough. OR, if you are really opposed to making dough (even though it’s super cheap, super easy, and super delish when you make it yourself), buy yourself some dough.

2. Roll out the dough into the size you want. I like to make mine as thin as possible without feeling like it’s a tortilla. I, personally, also prefer making a few smaller pizzas instead of one large one, because then I can eat the whole thing. Yum.

Insider tip: the last time I made these, I actually rolled the dough ON the pizza wheel, which made for very simple transport of the dough from kitchen to grill!

3. Heat the grill to HOT. Scalding hot. I’m talking burn-your-face-off. The highest my grill will go is 500, so that’s what I set it to.

4. When the grill is flaming, throw the pizza dough on there. Watch it as it cooks, it should only take 1.5 to 2 minutes per side, maybe even less depending on how thin you rolled the dough. You want it to be almost all the way cooked, but not FULLY cooked, because it will go back on the grill when you add the toppings.

Grill both sides, and repeat with remaining dough.

5. Turn DOWN the grill to approximately 300 degrees.

6. Bring the cooked pizza crust(s) inside and top with whatever you want. My personal favorite these days is to do San Marzano tomatoes, fresh mozzarella, a couple slices of fancy prosciutto or salame, and super thinly sliced lemons. So good.

7. Place the pizza(s) back on the grill (now at 300 degrees) and cover. Allow the cheese to melt and the crust to get nice and crisp. This should take no more than 5 minutes.

8. Remove the pizza from the grill and marvel at your creation! Then eat it up because, wow, is it ever good.

Happy Wednesday, friends. Hope you enjoy pizza night!