top of page

Grilled Pizza

60 mins



2 Servings

Grilled Pizza
  1.  Prepare the dough. Combine the dry ingredients. Combine the wet ingredients. Mix the two together in a bowl until they come together to form a ball.

  2. Transfer to a floured area and knead for 5 minutes, adding water as needed to prevent the dough from becoming dry.

  3. Cover with a cloth and allow to rise for 30 minutes to 2 hours, or until it doubles in size.

  4. Next, roll out into a 30 cm circle as thinly as you can. Put the dough on baking paper.

  5. Mix together sauce ingredients and bring to a boil. Simmer for 30 minutes.

  6. Set up your grill for indirect grilling and place pizza stone on top. To achieve the complete "pizza oven" effect, it is crucial to allow the kamado grill's stone and ceramics to preheat to 260°C for 45 minutes. 

  7. Place the pizza on the stone and cook for 5 to 15 minutes, or until the dough is well toasted and the toppings start to brown slightly.


For authentic Neopolitan style, cook at temperatures of up to 300°C and higher for a very short time.

Our favorite method to bake pizza these days is to get it on a Kamado grill. When you make it yourself at home, and cook it quickly on an Evolve Kamado grill, you get the crispy crust of a restaurant-level brick oven and the fresh flavor of handmade food.



For the dough

  • 300 g cups bread flour

  • 2 teaspoons yeast

  • 1 teaspoon salt

  • 230 ml lukewarm water

  • 1 teaspoon honey

  • 1 tablespoon olive oil

For the sauce

  • 800 ml canned crushed tomatoes

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 2 cloves garlic, minced

  • 4 leaves of fresh basil cut into      small ribbons

  • salt to taste

Desired toppings

bottom of page