Grilled Pizza Recipe from the Culinary Institute of America


The Culinary Institute of America says to make this great grilled pizza recipe, start with fresh dough, and roll or stretch it so the center is about 1/4-inch thick. For tips and a step-by-step video, click here: Tips on Making Grilled Pizza from the Culinary Institute of America

The following grilled pizza recipe—along with more than 175 others—is explained and illustrated in The Culinary Institute of America Grilling cookbook (2006, Lebhar-Friedman), available for purchase at bookstores nationwide or at


Grilled Pizza

Serving Size: Makes 8 servings

Grilled Pizza


  • 2½ teaspoons active dry yeast
  • 2 cups warm water
  • 3½ cups all-purpose flour
  • 1 cup semolina flour, plus extra for dusting
  • 1 tablespoon salt
  • ¼ cup olive oil
  • 1½ cups tomato sauce
  • 2 cups grated mozzarella
  • ¼ cup sautéed diced onions
  • 2 tablespoons basil chiffonade


  1. Combine the yeast and water in a bowl and stir to dissolve. Let the mixture sit until a thick foam forms.
  2. Add the flours and the salt to the yeast and stir by hand, or mix on medium speed in an electric mixer using the dough hook attachment, until the dough is smooth and elastic, about 5 minutes.
  3. Transfer the dough to a second bowl that has been lightly oiled. Cover the dough with a clean kitchen towel and let rest at room temperature until nearly doubled in size, about 1½ hours.
  4. Gently fold the dough over and allow it to rise for another 45 minutes.
  5. Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.


About Author

The Culinary Institute of America is the World's Premier Culinary College. The CIA's main campus in Hyde Park, NY is home to four restaurants. The college offers associate degrees in culinary arts and baking and pastry arts and bachelor's degrees in culinary arts management, baking and pastry arts management, and culinary science. Programs for food enthusiasts ranging from one to five days are offered throughout the year.

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