Helen’s Signature Honey-Kissed Pizza Dough (Grill Edition)

Written By Helen Burkett

Soft, golden, and full of flavor — this honey-kissed pizza dough was crafted for the grill.

A touch of honey in the dough brings just the right sweetness, enhances browning, and helps create a perfectly blistered crust. This recipe uses both a pizza stone and grill grates for an authentic, fire-kissed texture and flavor that’s hard to beat!

🕒 Time

  • Prep: 25 minutes (active)

  • Rest/Ferment: 24–72 hours

  • Cook: 6–8 minutes

  • Total: about 1 day (hands-off)

🍕 Yields

  • Makes 4 (12-inch) pizzas

🧂 Ingredients

  • 590 g Italian Tipo 00 flour or bread flour (about 5 scant cups)

  • 1¾ g active dry yeast (½ rounded teaspoon)

  • 380 g room temperature water (about 1½ cups)

  • 15 g honey (about 2½ teaspoons) — adds depth and caramelization

  • 12 g kosher salt (about 2¼ teaspoons)

For grilling and topping:

  • Olive oil (for brushing crust)

  • Cornmeal (for dusting the peel)

  • Sauce, cheese, and toppings of your choice

🧑‍🍳 Instructions

1. Mix the Dough

In a medium bowl, combine flour, yeast, water, and honey. Mix until just combined — the dough will be rough and shaggy. Cover and let rest for 30 minutes to hydrate and begin gluten development.

2. Add Salt and Knead

Turn the dough onto a lightly floured surface. Sprinkle the salt over the top and knead until fully incorporated. Continue kneading by stretching and folding for 15–20 minutes, until smooth, elastic, and slightly tacky. (A stand mixer with a dough hook works too — about 8–10 minutes on low speed.)

3. Cold Ferment

Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for 24 to 72 hours.

The honey gently feeds the yeast during this long, cold rise, developing a flavorful dough that grills beautifully.

4. Shape the Dough

Remove from the fridge at least 3 hours before grilling. On a floured surface, divide into 4 equal pieces (about 250 g each). Shape each into a smooth ball and cover to rest until doubled in size (about 2 hours).

5. Stretch the Pizza

On a floured surface, press a dough ball from the center outward with your fingertips, rotating as you go. Gently stretch over your knuckles until it’s about 12 inches in diameter.

🔥 Grilling Instructions

1. Preheat the Grill

  • Heat your grill to 500–550°F.

  • Place a pizza stone on one side and let it preheat for 30–45 minutes.

  • Keep the other side open for direct grilling.

  • Lightly oil the grates just before cooking.

2. Build the Pizza on the Peel

  • Dust your pizza peel with cornmeal so the dough slides easily.

  • Place the stretched dough on the peel.

  • Add sauce, cheese, and toppings (light layers are best).

  • Brush the edges of the crust with olive oil for golden color.

3. Grill + Finish

  • Slide the pizza from the peel onto the hot pizza stone.

  • Close the lid and cook 3–5 minutes, until the bottom is set and beginning to brown.

  • Transfer the pizza from the stone to the grill grates and cook another 2–3 minutes, until puffed, golden, and lightly charred.

4. Serve + Repeat

Remove the pizza to a cutting board, slice, and serve immediately.
Repeat with remaining dough balls, rebuilding each pizza on a cornmeal-dusted peel.

💡 Helen’s Tips

  • For a richer crust, increase honey to 20 g (1 Tbsp + 1 tsp) and reduce water slightly to 375 g.

  • To prevent burning, move pizza to indirect heat after the first few minutes if your grill runs hot.

  • Brush the finished crust with garlic oil or honey butter for an irresistible finish.

Helen Burkett
Next

Focaccia