There’s an undeniable magic to homemade pizza – the enticing aroma of fresh dough baking, the irresistible stretch of gooey cheese, and the vibrant burst of your favorite toppings. It’s a culinary experience that brings joy to any gathering. However, crafting pizza dough from scratch can be a time-consuming affair, often putting a damper on spontaneous pizza nights. But what if you could achieve that authentic, pizzeria-quality taste and texture without the extensive prep? Enter the world of convenience with frozen, ready-made dough like Ready-Dough, which transforms into a spectacular fire-grilled pizza crust right on your outdoor grill! This guide will walk you through creating an unforgettable pizza experience, blending homemade flavor with effortless execution, perfect for any occasion.
Why You’ll Fall in Love with This Easy Grilled Pizza Recipe
As the mercury rises and the days grow longer, the last thing anyone wants is to fire up a hot oven and turn their kitchen into a sauna. This often leads many to sacrifice their beloved pizza night traditions during the warmer months. But with this incredible recipe for homemade fire-grilled pizza using store-bought frozen Ready-Dough, you no longer have to choose between comfort and cravings. It’s the ultimate summer cooking solution, allowing you to enjoy fresh, hot pizza outdoors.
Grilling frozen pizza dough offers a unique advantage: it infuses your pizza with a delicious, subtle smoky flavor that’s impossible to replicate indoors. The intense, direct heat of the grill also creates a wonderfully crispy crust, rivaling your favorite pizzeria’s wood-fired offerings. Imagine gathering friends and family around the grill, the enticing scent of sizzling pizza filling the air, and serving up a meal that feels both gourmet and incredibly simple to prepare. This method is not just about convenience; it’s about elevating your pizza game and creating memorable summer moments. So, dust off your grill, prepare your toppings, and get ready to savor the best grilled pizza at home this season!
Ingredient Notes and Creative Substitutions
Creating a delicious fire-grilled pizza with ease starts with quality ingredients, even when using convenience products like frozen dough. Here’s a detailed look at what you’ll need and how you can customize it to your taste.
- Frozen Bread Dough: The star of this quick recipe! Look for brands like Ready-Dough, which typically come in packages containing multiple frozen loaves. This dough thaws beautifully and creates a fantastic crust. One package usually contains three loaves, making it perfect for multiple pizza nights or a larger gathering.
- Pizza Sauce: Whether you prefer the convenience of store-bought tomato sauce or the fresh taste of homemade, choose a sauce that complements your toppings. For a vibrant flavor, opt for a good quality marinara or a simple crushed tomato sauce.
- Cheese:
- Low-Moisture Mozzarella Cheese: This is your go-to for that classic, stretchy, gooey pizza melt. Freshly shredded cheese is highly recommended over pre-shredded varieties, as it melts more evenly and provides a superior texture without anti-caking agents.
- Fresh Mozzarella Cheese: For pockets of creamy indulgence, incorporate fresh mozzarella balls, cut into slices. This adds a delightful contrast in texture and a rich, milky flavor. Remember to blot excess moisture from fresh mozzarella before adding it to prevent a soggy pizza.
- Toppings: We love classic combinations like pepperoni and salami for their savory, spicy kick. But the beauty of homemade pizza lies in its versatility. Feel free to substitute with any of your favorite toppings. Consider a mix of meats, vegetables, or even fruit!
- Olive Oil: A crucial ingredient for brushing your cooking surface, ensuring a crisp crust and preventing sticking. Use a good quality extra virgin olive oil for best results.
You can typically find frozen bread dough, such as Ready-Dough, in the freezer section of your local grocery store, usually near other frozen bread products or desserts.
Exciting Recipe Variations
Unleash your culinary creativity with these delightful pizza variations, perfect for making your frozen pizza dough truly your own:
- Summer BBQ Chicken Pizza: Top your crust with a generous spread of homemade easy BBQ sauce, tender chopped chicken tenders (no breading), sweet pineapple chunks, finely sliced red onion, and a sprinkle of fresh cilantro.
- Custom Classic Pizza: Embrace tradition! Use your favorite tomato pizza sauce and a medley of classic toppings like mushrooms, olives, bell peppers, and onions.
- Hawaiian Delight: A perennial favorite, this pizza features classic pizza sauce, savory ham, juicy pineapple, and a generous layer of shredded mozzarella cheese.
- Margherita Masterpiece: Simple yet elegant, the Margherita pizza calls for bright pizza sauce, slices of fresh mozzarella, and aromatic fresh basil leaves, embodying true Italian flavors.
- Vibrant Vegetarian Pizza: Load up your pizza with colorful vegetables such as sliced mushrooms, sweet onions, crunchy bell peppers, and briny olives for a healthy and satisfying option.
The possibilities are truly endless when it comes to toppings for your homemade pizza made from store-bought frozen dough. Don’t be afraid to get creative and experiment with different combinations to find your perfect restaurant-style pizza experience right at home.
Essential Equipment for Grilling Pizza
To ensure a smooth and successful pizza grilling experience, having the right tools on hand makes all the difference. Here’s a list of the equipment you’ll need, plus a few optional items that can enhance your pizza-making journey.
- Grill: A gas grill is ideal for maintaining consistent high temperatures, but a charcoal grill can also work beautifully for that extra smoky flavor, just ensure you can control the heat effectively.
- Cast-Iron Skillet, Pizza Stone, or Heavy Pizza Pan: This is crucial for achieving an evenly cooked, crispy crust. Whichever you choose, ensure it is rated for high temperatures (at least 500ºF). A cast-iron skillet retains heat exceptionally well, while a pizza stone helps draw moisture from the dough, resulting in a crispier bottom.
- Heavy Pot Holders or Grill Gloves: Essential for safely handling hot pans and moving the pizza on and off the grill, as temperatures will be very high. Look for ones rated for high heat.
- Plastic Wrap: Used to cover your dough during thawing and resting, preventing it from drying out.
Optional Equipment for Enhanced Convenience and Fun:
- Star-Shaped Cookie Cutters: For a festive touch, especially for holidays like the 4th of July, Memorial Day, or Labor Day, use these to cut shapes from fresh mozzarella or pepperoni to create a patriotic pizza.
- Rolling Pin: While you can often stretch pizza dough by hand, a rolling pin can help achieve a uniform thickness and shape with less effort.
- Parchment Paper: Great for easily transferring your topped pizza onto the hot cooking surface without sticking, especially useful if you’re not using a pizza peel.
- Pizza Peel: A flat, shovel-like tool used to slide pizzas in and out of hot ovens or onto grills. While not strictly necessary if using parchment paper or a skillet, it can be very helpful for direct grill cooking.
How to Make Pizza at Home with Frozen Dough: A Step-by-Step Guide
Transforming frozen dough into a sizzling, personalized pizza is simpler than you might think. Follow these steps for a delicious, easy grilled pizza that will impress everyone.
Step 1: Thaw the Dough Properly
The first crucial step is to thaw your frozen bread dough correctly to ensure it’s pliable and easy to work with. While there are a couple of methods, the goal is a fully thawed, room-temperature dough that stretches without tearing.
Overnight Thawing (Recommended): The best way to thaw frozen bread dough is slowly, overnight, in the refrigerator. This gradual process allows the yeast to activate gently and results in a more flavorful, easier-to-handle dough.
Countertop Thawing (Quicker Option): If you’re short on time, you can let the frozen dough sit out on the counter for about an hour. Be sure to check its pliability after an hour; it should be soft and elastic. In colder environments, it might take a bit longer.
Important Tip for Thawing: Regardless of the method you choose, it is essential to keep the dough covered to prevent it from drying out and forming a tough skin. Lightly spray the underside of plastic wrap with cooking oil before covering the dough. This simple trick ensures the plastic wrap won’t stick, making it easy to remove when you’re ready to shape your crust.
Once your dough is fully thawed and has reached room temperature, it’s perfectly prepared for the next exciting stage: shaping!
Step 2: Shape the Dough for Your Pizza
This recipe is designed to yield two delicious pizza crusts, perfect for offering variety or feeding a small crowd. Begin by dividing your thawed, ready-made dough into two equal halves. Gently form each half into a smooth ball. Now it’s time to shape them into your desired crusts.
Lightly dust your clean countertop or a large cutting board with flour to prevent sticking. You have two main options for shaping:
- Hand Stretching: For a rustic, artisanal feel, gently stretch the pizza dough by hand. Place a dough ball on the floured surface and begin pulling the dough outwards from underneath, rotating it as you go. Gravity and gentle stretching will help you achieve a round shape.
- Rolling Pin Method: For a more uniform and quicker approach, use a floured rolling pin. Roll the dough from the center outwards, rotating it frequently to maintain a circular shape and prevent it from sticking to the pin or surface.
Achieving Your Preferred Crust Thickness:
- For a delightful, chewy, thick-crust pizza, aim for a diameter of 9-10 inches.
- If you prefer a crispy, thin-crust pizza, roll or stretch your dough to an 11-12 inch diameter.
Once your crusts are shaped, cover them loosely with plastic wrap and let them rest on your flour-covered surface for 20-30 minutes. This resting period allows the gluten to relax, making the dough easier to handle and contributing to a better texture. While the dough is resting, take this opportunity to preheat your grill, getting it ready for the main event.
Mastering the Art of Grilling Pizza
Grilling pizza is a fantastic way to achieve that authentic, restaurant-quality fire-grilled flavor and a perfectly crispy crust without the need for a traditional brick oven. For this recipe, we’ll focus on using a gas grill, which provides excellent control over the cooking temperature, making it ideal for beginners and seasoned grill masters alike.
Preheat Your Grill: While your dough is resting, ignite your grill and preheat it to a high temperature, around 500ºF (260ºC). This high heat is crucial for achieving that desirable char and crispy texture quickly.
Assembling and Grilling Your Pizza:
- Prepare Your Cooking Surface:
- If you’re using a cast-iron skillet, a flat griddle, or a heavy pizza pan, brush 1-2 tablespoons of olive oil generously over the entire surface. This prevents sticking and helps create a beautifully crisp bottom crust.
- If you opt for a pizza stone, no oil is needed, as stones are porous and designed to be non-stick.
- Pro Tip: For easiest transfer, consider assembling your pizza on a piece of parchment paper. You can then use the parchment paper to carefully lower the pizza (still on the paper) into your oiled skillet or onto the pizza stone. The parchment paper can stay under the pizza during the initial cooking phase and be removed partway through if desired, or stay for the entire cook.
- Sauce and First Layer of Toppings:
Once your cooking surface is ready, gently place your shaped dough onto it. Evenly spread your chosen pizza sauce over the top of the dough, leaving a 1-inch edge around the crust to form a natural border and prevent sauce from dripping into the grill. Next, add a generous layer of your shredded low-moisture mozzarella cheese, followed by your pepperoni and salami, or other chosen base toppings.
- Prepare Fresh Mozzarella:
If you’re using fresh mozzarella cheese, now is the time to prepare it. Fresh mozzarella contains a lot of water, which can make your pizza soggy. To avoid this, gently squeeze out any excess moisture. I usually blot the slices between layers of paper towels, pressing down firmly, until much of the liquid is absorbed. Set these slices aside; they will be added towards the end of the grilling process.
- Grill the Pizza:
Carefully place your skillet, pizza stone, or heavy pizza pan with the assembled pizza onto the preheated grill. Close the grill lid to allow the heat to circulate and cook the toppings thoroughly. Grill the pizza at 500ºF for approximately 10-12 minutes. The pizza is done when the shredded cheese is beautifully bubbly and melted, and the edges of the crust are golden brown and slightly crispy. Use tongs or a metal spatula to carefully lift an edge and check the underside of the crust for that perfect golden color and crispness.
🎯 Pro Tip for Festive Pizzas:
Want to add a touch of holiday cheer? Use a star-shaped cookie cutter on your fresh mozzarella cheese slices before blotting them. This is perfect for patriotic pizzas on the 4th of July or Memorial Day. You can also use different cookie cutters for other holidays – think spooky shapes for Halloween, hearts for Valentine’s, or festive trees for Christmas. Kids and grown-ups alike will appreciate these delightful, thoughtful touches!
- Finishing Touches:
Once your pizza is perfectly grilled, use a pizza peel or heavy pot holders to carefully remove the skillet, griddle, or pizza stone from the grill. Immediately transfer the pizza to a baking or cooling rack for a few minutes. This crucial step allows air to circulate underneath the crust, preventing moisture buildup and ensuring a consistently crispy bottom. Now, arrange your reserved fresh mozzarella cheese slices on top of the hot pizza. The residual heat will gently melt them to perfection.
Before serving, for an extra burst of flavor and a beautiful presentation, grate some fresh Parmesan cheese over the top and scatter a few fresh basil leaves. Slice, serve, and enjoy your sensational fire-grilled pizza!
Serving Suggestions for Your Fire-Grilled Pizza
Your freshly made fire-grilled pizza is more than just a meal; it’s a showstopper, perfect for elevating any casual dinner or outdoor gathering. Its smoky flavors and crispy crust pair wonderfully with a range of complementary dishes, making for a truly satisfying spread.
To start, serve your piping hot pizza alongside a crisp and vibrant Caesar salad. The fresh, tangy dressing and crunchy croutons offer a delightful contrast to the rich, smoky notes of the pizza. For those craving a heartier meal, consider pairing it with a comforting bowl of creamy chicken cheese spaghetti—the savory pasta beautifully complements the robust flavors of the grilled pizza. Don’t forget to offer some warm garlic bread or cheesy breadsticks on the side; they’re always a welcome addition for soaking up any extra sauce or cheese. To complete the experience, offer light and refreshing beverages such as sparkling water with a hint of citrus, classic iced tea, or a chilled glass of rosé. And for a sweet finale that will leave everyone smiling, indulge in an elegant tiramisu or a scoop of velvety gelato. It’s a complete meal designed to create lasting memories!
Recipe FAQs: Your Questions Answered
Here are some frequently asked questions to help you perfect your fire-grilled pizza with frozen dough.
Preventing a burnt bottom crust is key to a perfect grilled pizza. First, ensure your grill is preheated uniformly to 500ºF. Second, always use a cast-iron skillet, pizza stone, or a heavy pizza pan. These tools help distribute the intense heat evenly across the crust, significantly reducing the risk of scorching while ensuring a golden, crispy base. Also, keep an eye on it during the last few minutes of cooking.
We generally do not recommend using aluminum foil directly for grilling pizza. Foil can stick to the dough, especially as it heats and expands, and it often results in a less crispy crust. More importantly, it can cause uneven cooking and charring in spots. It’s not necessary when using a cast-iron skillet, pizza stone, or heavy pizza pan, which are designed for direct heat. However, if you wish for easier transfer and less mess, you can use parchment paper to transfer your pizza onto a skillet or stone, which performs much better than foil.
More Pizza Tips and Recipes to Love
If you’re now a fan of easy and delicious pizza, explore these other fantastic recipes and tips to expand your pizza repertoire:
- Pizza Dough in the Fridge: Learn how to properly store pizza dough in the refrigerator to extend its life and have it ready for impromptu pizza nights.
- Quick Neapolitan Pizza Dough Recipe: For those days when you do have a little extra time, try making a traditional Neapolitan-style dough that bakes up light and airy.
- Monkey Bread Pizza: A fun, pull-apart pizza creation perfect for parties or as a unique appetizer.
We hope you loved this fire-grilled pizza recipe! If you tried this or any other recipe on our website, please consider leaving a 🌟 star rating and let us know how it went in the 📝 comments below. Your feedback truly helps others discover delicious meals. Thanks for stopping by!
Fire Grilled Pizza – from Frozen Dough
Recipe by Renae Gerhardstein
Enjoy the taste of homemade pizza without the fuss! This recipe uses store-bought frozen dough and a grill for a quick and delicious meal.
Pin Recipe
Equipment
- Grill
- Plastic wrap (to cover the dough)
- Rolling pin (optional)
- Parchment paper (optional)
- Cast-iron skillet, pizza stone, or heavy pizza pan (rated for 500ºF)
- Heavy pot holders or grill gloves
Ingredients
- 1 loaf (1 pound) Bridgford Ready Dough (one package contains 3 loaves)
- ¾ cup pizza sauce (fresh or jarred)
- 8 ounces low-moisture mozzarella cheese, shredded
- 5 ounces Bridgford pepperoni
- 5 ounces Bridgford salami
- 1-2 tablespoons olive oil
- 6 ounces fresh mozzarella ball or pre-sliced log (about 4 slices)
Optional Toppings: (olives, bell pepper, basil, and anything else your family loves on a pizza)
Instructions
This recipe makes 2 pizzas.
Thaw Frozen Dough
- Let dough thaw overnight in the refrigerator, or on the countertop for 1 hour. Ensure dough reaches room temperature for at least 30 minutes before making pizza. The dough should be pliable and easy to work with.
Shape and Stretch the Dough
- Divide the thawed pre-made pizza dough into two equal portions. Shape each half into a ball. Lightly flour your countertop or cutting board. Use a floured rolling pin to shape the dough into a round crust, or gently stretch it by hand, pulling the dough outwards from underneath in an even motion.
- Once the crust is the desired size (9-10″ for thick, 11-12″ for thin), let it rest on the flour-covered surface for 20-30 minutes. During this time, preheat your grill to 500ºF. Depending on your grill’s size, you may need to grill pizzas one at a time.
Fire Roast the Crust on the Grill
- For easy transfer, consider preparing your pizza on parchment paper, then using the paper to lower it into your iron skillet or onto your pizza stone. If you do this, you can skip applying oil directly to the pan.
- Brush a cast-iron skillet, flat griddle, or heavy pizza pan (rated for 500ºF) with 1-2 tablespoons of olive oil. Place the pizza crust over the oil. (If using a pizza stone, no oil is needed.)
- Spread the pizza sauce over the dough, leaving a 1-inch edge around the crust. Layer with shredded mozzarella cheese, pepperoni, and salami.
- Prepare the fresh mozzarella cheese: Squeeze excess fluid from the fresh mozzarella slices by blotting them firmly between layers of paper towels. Set the dried slices aside; these will be added after grilling.
- Once the grill is ready, place your skillet/stone with the pizza onto the grill. Grill at 500ºF for 10-12 minutes, or until the shredded cheese is melted and bubbly, and the crust edges are golden. Use tongs or a metal spatula to check that the underside of the pizza is golden brown.
- Use a pizza peel or heavy pot holders to carefully remove the pizza and its cooking surface from the grill. Transfer the pizza to a cooling rack immediately to prevent moisture from accumulating under the crust. Arrange the prepared fresh mozzarella slices on top of the hot pizza.
- Before serving, optionally top the pizza with fresh basil leaves and freshly grated Parmesan cheese. Slice and enjoy!
Notes
- For a thicker crust pizza, aim for a 9-10″ diameter. For a thinner, crispier crust pizza, roll or stretch the dough to 11-12″ in size.
- For more detailed tips on thawing dough, refer to our guide on how to thaw pizza dough.
- To create a festive, patriotic pizza, use a star-shaped cookie cutter on your fresh mozzarella cheese slices before adding them.
Recipe variations:
- Summer BBQ Chicken: Top with homemade easy BBQ sauce, chopped chicken tenders (no breading), pineapple, onion, and cilantro.
- Custom Classic: Use your favorite tomato pizza sauce and preferred toppings like mushrooms, olives, and bell peppers.
- Hawaiian: Top with pizza sauce, ham, pineapple, and shredded mozzarella cheese.
- Margherita: Top with pizza sauce, fresh mozzarella, and fresh basil.
- Feel free to experiment with many different toppings on your homemade pizza from store-bought frozen dough. Be creative and use any combination of restaurant-style toppings that you like!
Storing Instructions:
- Cooled pizza leftovers can be stored in an airtight container in the refrigerator for about 3-4 days.
- To reheat cold pizza for the best taste and texture, place it in a 350ºF (175ºC) oven for 5-10 minutes, or until heated through and the crust is crispy again.
Nutrition
Serving: 1 pizza | Calories: 463kcal | Carbohydrates: 37g | Protein: 30g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 1158mg | Potassium: 418mg | Fiber: 1g | Sugar: 29g | Vitamin A: 624IU | Vitamin C: 21mg | Calcium: 338mg | Iron: 2mg
This post was sponsored by Bridgford Foods. All views are my own and based on my personal experience using Bridgford’s products.