We have been experimenting with a Baking Steel on our gas grill , and currently adapted a system outlined on their blog using bricks and the steel ABOVE the grill. We liked this but wanted a smoother surface underneath, so we added a regular rectangular pizza stone to the bottom of the whole thing. I think our next change will be turning the bricks on their sides to get a bit more space for the pizza to rise and to get it out of the oven. The thermal mass of the steel cooks downwards on the top of the pizza, making a perfect crust @ 600 F.

Crisping up nicely after 4 minutes!

The Dough Recipe

This can be made either GF or with regular flour, we have two GF folks in our household and two happy wheat consumers right now, so we made both versions. Super easy to make with a mixer!


The following recipe produces a thin, golden California-style pizza crust. Parmesan cheese mixed into the dough adds an extra dimension of flavor and contributes to its crispness.

1 packet (or 1 tablespoon) active dry yeast
2 teaspoons sugar
1-1/2 cups lukewarm water
3 cups all-purpose flour (sub-gluten-free flour – I used Rob’s Red Mill all-purpose and Arrowhead Mills all-purpose flour combo)
3 tablespoons grated Parmesan Cheese
1 teaspoon salt
2 tablespoons olive oil

In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in ½ cup lukewarm water. Let it sit until it just begins to foam, 3 to 5 minutes
Put the Gluten-Free flour, Parmesan, salt, and remaining sugar in a food processor fitted with the metal blade. Turning the machine on and off rapidly, pulse several times to blend them. With the machine running, pour in the yeast mixture and through the feed tube. Then gradually add enough of the remaining water to form a smooth dough. Continue processing until the dough forms a ball that rides around the work bowl on the blade; the dough at this point will be sufficiently kneaded.
For mixing dough by hand, stir together the dry ingredients in a large bowl and make a well in the center. Add the liquid ingredients and graduallý stir from the center outward. When the ingredients are well combined, remove the dough from the bowl and knead it vigorously on a floured work surface for 5 to 7 minutes or until it is smooth and elastic.
Transfer the dough to a large bowl that has been oiled or coated with nonstick spray. Cover the bowl with a damp kitchen towel and let the dough rise for 30 to 45 minutes or until it has doubled in bulk. If it is more convenient, you can let the dough rise in the refrigerator for several hours instead.
Remove the dough from the bowl and cut it into four equal portions weighing about 6 ounces each, one per pizza. The dough is ready to shape and bake.
To freeze the dough, wrap each ball securely in plastic wrap and place it in the freezer. The dough will keep well for several weeks. Defrost it at room temperature for 2 to 3 hours, or all day in the refrigerator, before making the pizzas.
Makes about 1.5 lbs dough; serves 4

  • For gluten-free, I like Bob’s Red Mill all-purpose flour (in the blue bag, not the red one). I ran out, so mixed it with Arrowhead Mills GF all-purpose flour. The dough is a bit “fragile” so I would roll it out on whatever you plan to bake it on.


This is where its fun. We used all vegetarian toppings last week, like mushrooms, onions, olives, and pesto. We usually just look in the fridge and saute whatever needs to be cooked. Super fun as a family on a Sunday night after a long day of riding!