The perfect homemade grilled pizza dough recipe!

The temperature outside is heating up and I love it! There is no better time for fresh fruits and vegetables and getting outside to grill. One thing I can’t live without, no matter the season, is pizza. Crispy crust, melted cheese, fresh toppings galore … but who wants to crank their oven up to 500F in the dead of summer to get that perfect crust? Definitely not me! So instead, I cook my pizza on the grill. Buying store-bought dough is an option, but my neighborhood grocery store doesn’t carry one that works well for grilling. You need a dough with the right amount of elasticity, workability and most importantly, it can't be too sticky! That’s why I love this pizza dough recipe. It’s easy to handle and as a huge bonus, it comes together in the food processor in just minutes!

All you need is 2 cups all-purpose flour, 1 teaspoon instant yeast, 1 teaspoon salt, 1/2 teaspoon granulated sugar, 3/4 cup warm water and 1 tablespoon olive oil.


Pulse the dry ingredients in the food processor for about 15 seconds.



Next, add the warm water and olive oil and continue to pulse until your dough forms a ball, about 30 seconds.



Take your dough out and knead it on the counter for just a few seconds until it’s a nice smooth ball. The dough should not be sticky but if it does stick to your fingers a little, just work a little more flour into it 1 tablespoon at a time until it’s no longer sticky. Put the dough in a lightly greased bowl, cover and put in a warm area for about an hour to rise.


Once your dough has doubled in size, it’s ready to roll. Place the dough on a lightly floured surface and roll into a 12-inch circle.




Spray a rimless baking sheet with cooking spray and transfer your dough onto the pan. This will make it easy to get your dough to the grill. If your dough doesn’t stay in a nice round circle when you transfer it, that's fine. Just tell your family or guests that it’s "rustic"!

Grill your crust over medium-low heat until charred, about 2 minutes per side and then it’s ready for toppings! Then place your pizza crust with toppings on the grill until toppings are heated through!



Andrea Bruns is an Associate Culinary Product Specialist for ConAgra Foods, with photography by Amanda Vuu, Associate Culinary Product Specialist for ConAgra Foods. 

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