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No Knead Artisan Grilled Pizza

Artisan Grilled Veggie Pizza

Grilled pizza is a favorite summer pastime for us; we have spent many hot summer days making everything from Pesto Pizza to Breakfast Pizzas. Today we want to share one of our favorite pizzas with you: Grilled Pizza with Summer Veggies. We keep our crust crisp by grilling one side, flipping it, and then adding just enough fresh veggies and cheese. Eating a slice of warm, grilled pizza is truly magical.

Below you will find our directions to making pizza on the gas grill. Please note that we do call for a baking stone in our recipe, but you can attempt this right on the grates if you don’t have one (but a baking stone does make things a little easier). If you only have a charcoal grill, we have a post here on how to use that.

(Need a refresher on grilling pizzas? Check out all our tips and tricks here.)

No Knead Artisan Grilled Pizza video tutorial

No Knead Artisan Grilled Pizza with Veggies

Artisan Grilled Veggie Pizza
Homemade grilled pizza has never been easier with this simple no-knead dough recipe! Keep the crust crisp by grilling one side, flipping it, and then adding just enough fresh veggies and cheese. Eating a slice of warm pizza is truly magical. 
Yield 1 pizza



Pizza Dough

  • Makes enough dough for six 12-inch (10oz) pizzas
  • 3 cups lukewarm water
  • 1/8 cup olive oil
  • 1 tablespoon Platinum Yeast
  • 1 tablespoon sugar or honey
  • 1 tablespoon salt
  • 7 cups bread flour (see note)

Ingredients for Finishing

  • 1/3 cup pizza sauce
  • 1/2 cup bell peppers, sliced thin (used mixture of red, green, and yellow)
  • 1/4 cup yellow onion, sliced thin
  • 1/4 cup mushrooms, sliced thin
  • 3/4 cup mozzarella cheese, shredded


  • For the dough: Combine the warm water, olive oil, yeast, sugar, and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket. Mix until all of the flour is incorporated using a stand mixer or dough whisk. Cover, and allow to rise at room temperature for 2 hours. You can use the dough right away or refrigerate it for up to 14 days.
  • To Grill the Pizza: Heat your gas grill: Place a baking stone on the primary burners. Turn all burners to high and let heat up for 20 minutes. After they have heated, turn the side without the stone down to low heat.
  • While your grill is heating, pull out a 10-ounce piece of dough from your bucket and quickly form it into a ball. Let it sit on the counter while you gather your toppings.
  • Roll the ball out into a 1/8-inch-thick round, approximately 12-inches in diameter. If the ball is resisting, let it rest for about 5 minutes and it will relax and allow you to work with it more easily.
  • Using a floured pizza peel, place the shaped pizza dough over the pizza stone. Let it cook there until the top starts to bubble and the bottom creates a char to your liking. Remove the pizza from the grill and place on a nearby work surface. Making sure the charred-side is up, top your pizza: cover the pizza with sauce, veggies, and then the cheese.
  • Then, using your pizza peel, bring the pizza back to the grill, and finish cooking. Place over the hot side again, keeping a very careful watch. As soon as your char-marks look great, slide the pizza over to the cool side and cover the grill. Let cook for 4 to 10 minutes, until the cheese has melted. Remove the pizza from the grill, move to a wire rack, and let cool for a minute or two. Slice into pieces and serve.


Artisan Bread in Five recipes use the scoop and sweep method for measuring flour.
Tip: If your pizza cheese won’t brown on the grill, you can use a kitchen torch to give it some color.
Recipe by Artisan Bread in Five Minutes a Day.

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Artisan Bread in Five Minutes a Day

Jeff Hertzberg and Zoë François met in their children’s music class in 2003 and have written bread cookbooks with more than 715,000 copies in print. Jeff, a doctor by training, is a self-taught baker who grew up eating great bread and pizza in New York City, and longed to recreate it himself. Zoë is a pastry chef and baker trained at the Culinary Institute of America. Her work appears in blogs all over the United States, and her dessert menus grace fine restaurants in the authors’ hometown, Minneapolis, Minnesota. Jeff and Zoë were among the very first cookbook authors to support their readers with personal responses on their website,, beginning in 2007, where they blog about their super-fast yeast breads.

Review & Comments

Barbara Dennis | Reply

Can you use this same dough for oven baked pizza?

Red Star Yeast | Reply

Hi Barbara – Yes! Or you can try one of our other pizza dough recipes:
Happy baking!

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