BBQ Pizza Dough

July 08, 2018

BBQ Pizza Dough

Plain or flavoured pizza dough also makes great breadsticks – roll the risen dough into sticks as thin or fat as you like, sprinkle with coarse salt or grated Parmesan cheese and bake until golden.

BBQ Pizza

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC


  • 1 cup lukewarm water
  • 1 pkg. (or 2 tsp.) active dry yeast*
  • 1 tsp. sugar or honey*
  • 2 1/2 - 3 cups flour - all purpose, whole wheat, or any combination of the two*
  • 1 tsp. salt*
  • a drizzle Well Seasoned olive oil*
    • *Available at Well Seasoned
  1. In a large bowl, stir together the water, yeast and sugar; set aside for 5 minutes, until it’s foamy. (If it doesn’t get foamy, either your water was too hot and killed the yeast or it was inactive to begin with – toss it and buy fresh yeast or try again!)
  2. Add 2 1/2 cups of the flour, salt and oil and stir until the dough comes together. On a lightly floured surface, knead the dough for about 8 minutes, until it’s smooth and elastic, adding a little more flour if the dough is too sticky.
  3. Place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel or plastic wrap and set aside in a warm place for half an hour to an hour, until doubled in bulk. If you want you can let it rise more slowly in the refrigerator for up to 8 hours.
  4. Roll the dough out into one or two pizzas. Place the dough on a clean pre-heated 400 degree grill. Close the lid and leave it to crisp for 2-3 minutes. Check the dough, if the bottom has some grill marks and is crisp, flip it over. Top the crust with BBQ sauce (or sauce of your choice), toppings and cheese. Reduce the temperature to about 325 degrees and close the lid. Check the pizza every few minutes to make sure the crust isn’t burning – if you need to adjust the temperature either way feel free to do so. When the bottom is crispy with nice grill mark and the cheese has melted remove from the grill and transfer to a cutting board. Slice and serve immediately.

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