Start on the dough:

Process the first 4 ingredients in a food processor if you have one. Then add flour and salt l pulse 6-8 times until the dough forms a ball and leaves the side of the bowl. You can add more water if necessary. * If you don’t have a food processor, do this by hand, it will just take longer….

Place the dough in a large bowl coated with coking spray, cover and chill 2 hours..

Next steps:
Roll the dough onto a lightly floured surface. This recipe will make aprroxi 6 equal portions. I made 2 large pizzas for the grill but you can make smaller personal sizes.

Onto the grill:

Different grills are going to take different approaches to grilling. If you have a gas or charcoal grill, you will want to create a direct and indirect zones on your grill. The indirect side will act like an oven. If you want to learn how to do this, I suggest you watch my video from my GRILL SCHOOL series on how to create direct and indirect zones on your grill! This is a 2 minutes video that will teach you the basics.

**If you have a Kamado Grill/Smokers like a Big Green Egg or a Kamado Joe, You will need to use your place setter. If you have a pizza stone that is great, but if not you can just use your place setter and set the grill to about 500-600 degrees. Check out my specific post: How to Grill Pizza On the Big Green Egg here.

**If you have a Pellet Smoker, you can grill your pizza just like you would in an oven and set it to about 400 degrees. You will want to bake the dough a bit before adding your topics to ensure it gets baked before adding marinara, cheese and toppings.

For a gas or charcoal grill grill, you will set your grill for direct and indirect zones to about 400+ degrees. Coat the grill grates well with nonstick spray or olive oil to ensure your dough does not stick!  Place your dough on the indirect side and grill until char marks have formed and it starts to get firm (about 4 minutes- watch it carefully!). Next, flip it over and add toppings, letting the cheese be your guide. When the cheese has melted, your pizza should be ready to go.

If you are adding any proteins other than something like a pepperoni, you will want to cook that on the direct side until you have hit the proper internal temperature (check our BBQ Calculator!) and slice it and add it to the pizza.