There is nothing quite like homemade pizza. The smell of fresh dough cooking, the gooey cheese, and the delicious toppings…yum! But sometimes, you just don’t have time to make homemade pizza dough from scratch. And that is where Bridgford Ready-Dough comes in. This frozen ready-made dough is used to make a fire grilled pizza crust right on the grill! So, keep reading to learn how and get the recipe below!
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Perfect Pizza for Summer
As the temperatures start to heat up, the last thing you want to do is turn on your oven and heat up your kitchen. But that doesn’t mean you have to give up your pizza night tradition.
This recipe for homemade fire-grilled pizza using store-bought Bridgford frozen Ready-Dough is the perfect solution.
You can find Bridgford’s frozen dough in the freezer section locally (see here for where to buy). It’s the ideal way to make a homemade pizza without the work.
And grilling frozen pizza dough gives it a delicious smoky flavor that you’ll love. So, set up your grill and get ready to enjoy the best pizza of summer!
Ingredient Notes and Substitutions
- Bridgford Ready-Dough (each package has 3 frozen dough loaves)
- Pizza sauce – store bought or homemade.
- Cheese – We used low-moisture mozzarella cheese for this recipe. I recommend using freshly shredded as this makes the cheesiest pizza. We also used fresh mozzarella cheese balls that were cut into slices.
- Topping – We used Bridgford pepperoni and Bridgford salami as they add great flavor to the pizza. You can substitute it with any other type of topping you’d like.
- Olive oil – used to brush the pan before cooking.
Garden-fresh summer veggies like zucchini, tomatoes, bell peppers, or onions. Chop them or slice thinly and add them to the top of the pizza.
Fresh basil or parmesan cheese garnish after grilling the homemade pizza.
FYI – Bridgford pepperoni and salami do not need refrigeration before opening. My local grocery store has a display of it near the meat section.
Find Ready-Dough, Parkerhouse Style Rolls, and frozen Monkey Bread in the freezer section or here: where to buy Bridgford frozen dough products. Here’s a coupon for your next purchase.
Equipment Used for this Recipe
- Cast-iron skillet, pizza stone, or heavy pizza pan (rated for 500ºF)
- Heavy pot holder (rated for 500ºF)
- Plastic wrap (to cover the pizza)
- Star-shaped cookie cutters for a patriotic pizza for the 4th of July, Memorial Day, or Labor Day
- Rolling pin
- Parchment paper
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Making Pizza at Home with Store-bought Ready Dough
Whether you’re short on time or don’t have the ingredients for homemade pizza crust, frozen bread dough is a great option. I love how Bridgford does all the prep, with quality non-GMO ingredients, so I don’t have to.
Plus, their dough is the best frozen dough for pizza!
Thawing the Dough
This recipe uses thawed dough. I feel the best way for thawing the frozen Ready-Dough is overnight in the refrigerator.
Or let it sit out on the counter for an hour.
Regardless of the method above, keep the homemade pizza store-bought dough covered so it doesn’t dry out. Spray the underside of plastic wrap with spray cooking oil and cover the dough.
Once the dough is thawed, it’s time to start shaping it.
Shaping the Dough
This recipe makes two pizza crusts. Divide the thawed pre-made pizza dough in two. Then, shape each half into a ball.
Lightly dust your countertop with flour. Then, gently stretch the pizza by pulling the dough from underneath it in an outward motion. Or, use a floured rolling pin to roll out the dough into a round crust.
How thick do you want your pizza? A 9-10″ pizza will have a thick crust. For thin crust, roll it to 11″- 12″.
Then, cover and let the pizza crust rest on your flour-covered surface for 20-30 minutes. See below to preheat your grill while the dough is resting.
How to Grill a Pizza
Grilling pizza over a grill is a great way to get that authentic fire-grilled flavor without having to invest in a brick oven. In this recipe, we use a gas grill to make this homemade pizza with frozen pizza dough.
How to cook pizza on the grill
Preheat the grill to 500º F while the dough is resting.
I prefer preparing my pizza on parchment paper. Then place it directly in the iron skillet. If you do this, then you can skip over the next step.
Next, brush on 1-2 tablespoons of oil on your cast iron skillet, flat griddle, or heavy pizza pan. Oil is not needed on a pizza stone.
Spread the pizza sauce over the top of the dough. Leave a 1-inch edge around the pizza crust. Then, add a layer of shredded mozzarella, pepperoni, and salami to the pizza.
Squeeze excess moisture from the fresh mozzarella cheese. I usually blot it between layers of paper towels before adding it to the pizza. Set aside the fresh mozzarella.
For a patriotic pizza, use a star-shaped cookie cutter on the fresh mozzarella cheese.
Grill the store-bought ready dough pizza at 500º F for 10-12 minutes. It’s done when the cheese is bubbly and the edges of the crust are golden.
Use a pizza peel or heavy pot holders to remove the pizza and skillet, griddle, or pizza stone from the grill. Then place the pizza on a baking or cooling rack for a few minutes. Add the fresh mozzarella cheese slices to the top.
Sprinkle with grated parmesan cheese and fresh basil before serving, if desired.
You can put many different toppings on your homemade pizza from store bought dough. Be creative and use any combination of restaurant-style pizza toppings that you like.
Get started with these great recipe ideas:
Summer BBQ Chicken Pizza: top with BBQ sauce, chopped cooked chicken, pineapple, onion, and cilantro.
Custom Classic Pizza: use your favorite tomato pizza sauce and toppings.
Hawaiian Pizza: top with pizza sauce, ham, pineapple, and shredded mozzarella cheese.
Margherita Pizza: top with pizza sauce, fresh mozzarella, and fresh basil.
Vegetarian Pizza: top with pizza sauce, mushrooms, onions, peppers, and olives.
Frequently Asked Questions
If you’re concerned about the bottom of your pizza burning, there are a few things you can do. First, make sure your grill is preheated to 500º F. Second, use a cast iron skillet, pizza stone, or heavy pizza pan to help distribute heat evenly and prevent burning.
We don’t recommend using aluminum foil, because it can stick to the pizza and cause it to char. Plus, foil is not necessary if you’re using a cast-iron skillet, pizza stone, or heavy pizza pan. However, you can use parchment paper to roll your pizza and place that into a cast iron skillet to grill the pizza.
Here are More Bridgford Frozen dough recipes to Make
- Easy Cinnamon Rolls
- Frozen Monkey Bread Cinnamon
- Pretzel Balls from Ready Dough
- Frozen Dinner Rolls Made Easy
- Pumpkin Spice Twist
Fire Grilled Pizza – from frozen dough
- Plastic wrap - (to cover the dough)
- rolling pin - (optional)
- Parchment Paper - (optional)
- Cast iron skillet, heavy griddle, or pizza stone rated to 500ºF
- heavy pot holders rated to 500ºF
- 1 loaf (1 pound) Bridgford Ready Dough (there are 3 loaves in a bag)
- ¾ cup pizza sauce (fresh or jarred)
- 8 ounces low-moisture mozzarella cheese, shredded
- 5 ounces Bridgford pepperoni
- 5 ounces Bridgford salami
- 1-2 tablespoons olive oil
- 6 ounces fresh mozzarella ball or pre-sliced log (about 4 slices)
- This recipe makes 2 pizzas
Thaw frozen dough
- Let dough thaw overnight in the refrigerator overnight or on the countertop for 1 hour. Bring dough to room temperature for at least 30 minutes before making pizza. The dough should be room temperature and pliable.
Shape and stretch the dough
- Divide the pre-made pizza dough into two. Shape each half into a ball. Use a floured rolling pin to shape the dough into a round crust. Or, shape it by hand by gently stretching it with your upturned hands to pull the dough from underneath in an outward motion.
- When the crust is the desired size (see notes), let the pizza crust rest on a flour-covered countertop or cutting board for 20-30 minutes while you preheat the grill to 500ºF. Depending on the size of your grill, you may need to grill your pizzas one at a time.
Fire roast the crust on the grill
- I prefer making my pizza on parchment paper, then using the parchment paper to lower the pizza onto the iron skillet. Once you do this, you can skip to step 3.
- Brush a cast-iron skillet, flat griddle, or heavy pizza pan (rated for 500ºF) with 1-2 tablespoons of oil. Place the pizza crust over the oil. If using a pizza stone, you can skip the oil.
- Spread the pizza sauce leaving a 1" edge around the pizza crust. Layer with shredded mozzarella cheese, pepperoni, and salami.
- Then, squeeze the excess fluid from the fresh mozzarella cheese. I use a layer of paper towels to blot the cheese by pressing firmly on it. Set the cheese slices aside.
- Once the grill is ready, grill the pizza at 500º F for 10-12 minutes or until the cheese is melted and the edges of the crust are golden. Use tongs or a metal spatula to check to see that the underside of the pizza is golden.
- Use a pizza peel or heavy pot holders to remove the pizza and skillet, griddle, or pizza stone. Place the pizza on a cooling rack to prevent moisture from building under the pizza crust. Add the fresh mozzarella slices.
- Top the pizza with fresh basil leaves and freshly grated parmesan cheese, if desired, before serving.
This post was sponsored by Bridgford Foods. All views are my own and based on my own personal experience using Bridgford’s products.