cheese | dough | food | grilling | meals | pizza | recipe | sauce | tomato | yeast

The grilled pizza experience.

August 27, 2010

Everyone loves grilling in the summer. And even though it’s the end of August, as far as I’m concerned there’s a lot of life left in summer & the grill. Along with the love of grilling, I have a love for pizza. It’s obvious to anyone who reads this blog even fairly regularly that I like to make (and eat) pizza. I have a gazillion different pizza dough recipes on here, all of them delicious in their own right. And here’s another!

This recipe isn’t mine, but it happens to be Joe & Jill Bidens’. Yes. The Vice President, Joe Biden. That guy. You know him? Yeah, apparently he’s got a mean grilled pizza recipe. It was in the September issue of the Food Network magazine, and I had been wanting to try grilling up some pizza, so really it was perfect timing. And the day I chose to make it was a beautiful day, sun was shining and no humidity. Lovely day for eating outside.

This dough requires not only a stand mixer, but an overnight resting period. If you don’t have a stand mixer/dough hook, you’re not into that or want to make this on the fly, check out this recipe for dough. It doesn’t require anything more than your hands and 10 minutes of resting and you can be on your way to grilled pizza paradise. This recipe also doesn’t have to make 6 pizzas, just make yours a bit thicker. Or you can refrigerate the dough for another day, or use it to make rosemary focaccia on the grill another time. I definitely plan on doing that. You’ll also probably have sauce left over, but it would be delicious on pasta too.



For the dough:
  • 5 cups all-purpose flour
  • 1 ¼-ounce packet active dry yeast
  • 1 tablespoon sugar
  • Kosher salt
  • 2 tablespoons extra virgin olive oil,  plus more for the bowl
For the toppings:
  • 3 tablespoons extra virgin olive oil, plus more for brushing
  • 6 cloves of garlic, thinly sliced
  • Pinch of red pepper flakes
  • 1 28-ounce can whole San Marzano tomatoes
  • 1 bunch fresh basil leaves, torn
  • Kosher salt & freshly ground pepper
  • 1 pound fresh mozzarella cheese, thinly sliced and drained
  • ½ cup parmesan cheese


  1. Make the dough: Put 1 ½ cups warm water (110° to 115°) in the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle the yeast over the water and let stand until foamy, about 10 minutes. Whisk the flour, sugar and 1 teaspoon salt in a separate bowl, then add to the yeast mixture along with 2 tablespoons olive oil. Mix on low speed until the dough starts to come together and look smooth, about 1 minute. Increase the speed to medium low and mix until the dough is smooth and elastic, 4 to 6 more minutes (it should stretch 3 inches without breaking). Transfer to an oiled bowl and cover with a damp towel or plastic wrap. Let rise in the refrigerator overnight.
  2. Lightly press down on the dough, then divide into 6 balls. Put on baking sheet, cover and refrigerate until ready to grill.
  3. Meanwhile make the toppings: Heat the olive oil in a pot over medium-low heat. Add the garlic and red pepper flakes and cook about 3-5 minutes. Crush the tomatoes with your hands; add the juices. Rinse the can with 1 cup water and add to the pot. Add a handful of basil and season with salt & pepper. Increase the heat to medium and simmer until thickened, 20 to 25 minutes. Cool slightly.
  4. Preheat one side of the grill to high, the other to medium. Brush 2 baking sheets with olive oil; stretch the dough balls into thin ovals (about 8 x11″) on the sheets. Brush the tops of the dough with more oil.
  5. Working batches, grill the dough over high heat until bubbly on top and marked on the bottom, 3 to 4 minutes. Flip the dough onto the cooler side of the grill. Quickly top with sauce & cheese. Cover until cheese melts, about 2 minutes. Transfer pizza to a cutting board, sprinkle with parmesan and remaining basil leaves. Serve!

Okay this was easily one of the best pizzas I ever had. Hands down. It’s a must-try for all of you. And yes, it can be done on a charcoal grill too, just keep an eye on it, it might very well cook faster because it’s unregulated heat. And the sauce? The sauce is fantastic.

As childish as it may sound, I’d be lying if I said a part of me wasn’t secretly filled with glee that I voted for his ticket in the 2008 election, and now I find out his pizza rocks. It was like a replay of my Clinton’s Chips all over again. I wonder if I could make those on the grill…

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