Rhode Island-Style Grilled Pizza
A thin, blistered pizza crust grilled directly over open flame, then flipped and topped with a light garlicky oil, cheese, and toppings for a smoky char.
- Prep
- 90 min
- Cook
- 15 min
- Total
- 105 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 380 kcal
Equipment
- •Outdoor grill
- •Rolling pin
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 17
- carbs
- 44
- protein
- 13
- calories
- 380
Instructions
- 1
Stir yeast into warm water. Let it sit until foamy, about 5 minutes.
- 2
Mix flour and salt in a large bowl. Add the yeast mixture and 2 tablespoons of olive oil.
- 3
Knead the dough until smooth. Cover and let rise until doubled, about 1 hour.
- 4
Divide the dough into 4 pieces. Roll each piece very thin.
- 5
Preheat the grill to medium-high heat. Brush the grates with oil.
- 6
Place the dough directly on the grill. Cook until bubbled and lightly charred, about 2 minutes.
- 7
Flip the crust and brush with garlic oil. Quickly top with mozzarella, tomatoes, and parmesan.
- 8
Close the lid briefly until the cheese melts. Remove from the grill, top with fresh basil, and serve.
Chef's tips
Roll the dough thin and work fast, because the crust cooks in just a couple of minutes per side.
Storage
Best eaten fresh; leftovers keep refrigerated for a day.
Reheating
Reheat briefly in a hot dry skillet to restore some crispness.
Common mistakes to avoid
- •Rolling the dough too thick, which keeps it from cooking through on the grill.
- •Adding too many toppings, which makes the crust soggy instead of charred.
Serving suggestions
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