Outdoor Grilling Dough: Start to Finish Instructions
Urban Slicer Outdoor Grilling Pizza Dough Mix makes two 13 to 14 inch pizzas cooked directly on your grill grates. You add nothing but water. Grilled pizza cooks in 6 to 8 minutes at 450 to 550F, and the method is different from oven pizza: you grill one side first, flip it, then top the grilled side.
Full written directions are below. The video walks through the same steps if you would rather watch someone do it.
At a glance
| Makes | Two 13 to 14 inch pizzas |
| You add | 1 cup (236g) warm water. Nothing else. |
| Hands-on time | About 15 minutes |
| Rise time | 2 to 4 hours at room temperature |
| Grill | 450 to 550F, 6 to 8 minutes, directly on the grates |
| Servings | About 11 per package (35g dry mix each, 120 calories) |
What you need
- 1 packet Urban Slicer Outdoor Grilling Pizza Dough Mix
- Exactly 1 cup (236g) warm water
- A large mixing bowl
- Flour for your work surface and a rolling pin
- A grill that holds 450 to 550F
- Your toppings, prepped and ready before you start grilling
Directions
- In a large bowl add the entire packet of dough mix and exactly one cup (236g) warm water.
- Mix well until the dough is smooth and elastic. 10 minutes kneading by hand, or 8 minutes with a stand mixer and dough hook.
- Form into 2 identical sized balls and let rise in a covered bowl for 2 to 4 hours at room temperature.
- Roll the dough on a floured surface into two 13 to 14 inch circles.
- Slide the dough directly onto hot grill grates. Cook until the top is bubbling. Rotate as needed.
- Remove from the grill, flip the crust over and add toppings to the grilled side. Place back on the grates and continue cooking until melty and bubbly.
For the perfect grilled crust
| Cook directly on | Grill grates |
| Grill temperature | 450 to 550F |
| Cook time | 6 to 8 minutes |
Get your water temperature right
This one matters more than people expect. The best water temperature is between 75 and 80 degrees. Anything over 100 degrees will kill the yeast and the dough will not rise.
Have your toppings ready before you start
Grilled pizza moves fast. Once that first side hits the grates you have a couple of minutes, and once you flip it you are working over an open fire. Prep every topping, get it within arm's reach of the grill, and only then light it up.
Watch it done start to finish
The video below walks through mixing, rolling, the first grill, the flip and topping the grilled side.
Common questions
Why roll instead of toss?
Grilled dough needs an even thickness so it cooks through before the bottom chars on the grates. Rolling gets you a more consistent circle than tossing does.
Will the dough fall through the grates?
No, as long as the grill is properly preheated. Hot grates sear the surface almost immediately and the dough firms up enough to hold itself. A cold or dirty grill is what causes sticking.
How should I store the mix?
Our dough mixes have live yeast and are sensitive to temperature. Never store above 80F or in a humid environment. Hot cars and summer garages are bad. Store in a cool dry place, or freeze it to extend shelf life significantly.
Ready to fire up the grill? Shop Outdoor Grilling Pizza Dough Mix
Using a different Urban Slicer dough? Compare all four doughs to find the right instructions.