We love to cook outside. But sometimes we want more than just burgers and dogs. Pizza is one of our favorite things to throw on the grill and while it may look intimidating, it’s actually pretty easy if you approach it with a little confidence. One of the keys to grilled pizza (any pizza for that matter) is the temperature of your dough. You want it to be almost room temperature so that it’s pliable and doesn’t spring back, but still sturdy enough to work with. Pull the dough out of the fridge first, gather and prep the rest of your ingredients, then light the grill. Your dough will be perfectly tempered when you’re ready to go.

Makes 4 10-12-inch pizzas

  • Vegetable oil for grates
  • 1 28-oz. can whole peeled tomatoes, drained, crushed, and drained again
  • 2 lbs. prepared pizza dough, room temperature, divided into 4 pieces
  • Olive oil, for brushing and drizzling
  • Kosher salt, freshly ground black pepper
  • 1 lb. fresh mozzarella
  • Torn fresh basil leaves
  • Crushed red pepper flakes

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