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Crispy Outdoor Pizza Oven Grilled Pizza

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A quick and easy grilled pizza recipe perfect for outdoor cooking with a crispy crust and fresh toppings, ideal for summer gatherings like July 4th.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 tsp active dry yeast
  • 1 tsp sugar
  • ¾ cup (180ml) warm water (about 110°F / 43°C)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 cup (240ml) canned crushed tomatoes
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 ½ cups (170g) shredded mozzarella cheese
  • Fresh basil leaves (handful, torn)
  • Optional: sliced pepperoni, grilled veggies, or sliced mushrooms
  • Olive oil for brushing
  • Crushed red pepper flakes (optional)

Instructions

  1. Activate the yeast by mixing warm water (110°F / 43°C) with sugar and yeast. Let sit for 5-10 minutes until foamy.
  2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until dough starts to come together.
  3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add flour if sticky but keep dough slightly tacky.
  4. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  5. While dough rises, combine crushed tomatoes, garlic, oregano, salt, and pepper in a saucepan. Heat gently for 10 minutes, stirring occasionally. Let cool.
  6. Preheat outdoor pizza oven or grill with pizza stone to about 500°F (260°C), about 20-30 minutes.
  7. Punch down dough and roll or stretch into a 12-inch circle on a floured surface.
  8. Transfer dough to a pizza peel sprinkled with flour or cornmeal. Spread a thin layer of sauce, sprinkle mozzarella, add toppings, and brush edges with olive oil.
  9. Slide pizza onto hot stone and cook for 5-7 minutes, rotating halfway through. Adjust position or heat if edges char too fast.
  10. Remove pizza with peel, top with fresh basil and a drizzle of olive oil. Let rest for a minute, slice, and serve.

Notes

Preheat the pizza stone thoroughly for a crispy crust. Use flour or cornmeal on the peel to prevent sticking. Rotate pizza halfway through cooking to avoid burnt edges. For bubbly dough, poke air pockets gently with a fork or knife. Leftovers reheat best on a skillet or grill to maintain crispiness.

Nutrition

Keywords: grilled pizza, outdoor pizza oven, crispy crust, summer recipe, July 4th, easy pizza, backyard cooking

Find it online: https://shimmersnack.com/crispy-outdoor-pizza-oven-grilled-pizza-easy-july-4th-recipe/