A warm evening, good ingredients, and the joy of cooking outside

There’s something about grilling a pizza outside that feels both playful and grounding. It’s not just about what’s for dinner—it’s the rhythm of the dough rising on the counter while you snip basil from the garden, the heat of the grill as the sun begins to drop, and the first bite of something handmade and hot, straight from the stone.

This is one of those meals we come back to all summer long. It’s easy to adapt to whatever’s growing, and even easier to make an occasion out of it. Pizza on the porch. Pizza with the neighbors. Pizza when you don’t want to heat up the kitchen.

The Dough

We keep this yeast dough simple. It’s sturdy enough to grill, soft enough to stay tender, and forgiving enough for beginner hands. I usually make a double batch and tuck a few dough balls into the freezer for another night.

You’ll Need:

• 1 packet (2¼ tsp) active dry yeast
• 1 cup warm water
• 2½ cups all-purpose flour
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• ½ teaspoon sugar

To Make:

1. Stir yeast and sugar into warm water; let it sit until foamy.
2. Add flour, salt, and olive oil. Mix until a rough dough forms.
3. Knead until smooth (5–7 minutes), then cover and let rise in a warm spot until doubled.
4. Divide in two. Use right away or see below for freezing instructions.

How to Freeze the Dough

Once your dough has risen:

• Divide it into portions and lightly oil each one
• Wrap in parchment or beeswax wrap
• Store in a labeled freezer bag
• Freeze flat for up to 3 months

To use: Thaw overnight in the fridge and let sit at room temp for 1–2 hours before grilling. Cold dough is stiff—give it time to relax.

The Sauce (Optional, but Worth It)

We love this simple balsamic honey glaze for finishing pizzas—it adds just enough depth and shine to make it feel special. It’s also beautiful drizzled over grilled peaches or a salad.

You’ll Need:

• ½ cup balsamic vinegar
• 2 tablespoons local honey

You can either simmer the vinegar in a small pot until it reduces by half. Turn off the heat, stir in the honey, and let it cool or just mix together for a lighter taste. Store in a jar in the fridge for up to two weeks.

Building Your Pizza on the Grill

We use a Pampered Chef pizza stone on the grill and keep things pretty rustic. Don’t stress about the shape. Let the dough take on a little personality.

1. Roll or stretch the dough to about ¼ inch thick.
2. Brush both sides lightly with olive oil.
3. Preheat your pizza stone on the grill at medium-high heat (500–550°F).
4. Place the dough directly on the stone and close the lid. Grill 3–4 minutes.
5. Flip, add your toppings, and grill another 4–6 minutes until the crust is golden and the cheese melts.
6. Remove and drizzle with balsamic honey glaze just before serving.

Our Favorite Toppings Right Now

• Garden basil, fresh mozzarella, and a bit of our compound butter from this blog post
• Pepperoni or prosciutto
• Sautéed onions and goat cheese
• Zucchini ribbons with lemon zest
• Edible flowers scattered over the top after grilling

A Meal Made for Sharing

This is the kind of dinner that invites you to linger. You can set up a little buffet with topping bowls and let everyone build their own. Add a salad (like our strawberry and edible flower salad from Week Four), a pitcher of something cold, and a basket of napkins. It doesn’t take much.

Just good ingredients. A hot grill. And the people you love around the table.