Grilled BBQ Chicken Pizza with Homemade Dough
A wood-fired pizza that combines tender shredded chicken with tangy BBQ sauce, melted Gouda, and fresh toppings on a crispy, chewy crust made from scratch. This version sets itself apart by using a 24-hour cold fermentation for deep flavor development and cooking the chicken directly on the grill while the pizza steel heats, maximizing efficiency. The dish delivers smoky char from high-heat grilling, creamy cheese, tender poultry, and bright vegetable crunch in every bite. Ideal for entertaining outdoors, it's perfect for summer gatherings, casual dinners, or anyone seeking restaurant-quality pizza at home. The method leverages both direct and indirect heat, creating complexity rarely found in home kitchens. Couda adds richness beyond typical mozzarella, while the spice-rubbed chicken brings savory depth. Fresh tomato, cucumber, and red onion provide essential textural contrast and acidity to balance richness.
Ingredients
- 2 ½ cups all-purpose flour
- ⅝ cups semolina flourbread flour1:1vegetarian
slightly less crispy crust; good backup option
- ½ tsp salt
- ½ tbsp sugar
- ¼ oz fast-acting yeast
- 1 ½ tbsp olive oil
- 15 tbsp water
- 2 whole skinless chicken thighschicken breast1:1vegetarian
drier, less flavorful; requires careful monitoring to avoid overcooking
Full guide → - 1 tsp sweet paprika
- ½ tsp spicy paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp coarse sea salt
- ½ tsp black pepper, coarsely ground
- 7 tbsp BBQ saucetomato sauce + paprika + honeycustomvegan
removes smoke and tang; alters flavor profile significantly
Full guide → - 1 ¾ cups grated Gouda cheesemozzarella1:1vegetarianadds dairy
loses subtle nutty sweetness and richness distinctive to this pizza
Full guide → - tomato, thinly sliced
- cucumber, thinly sliced
- red onion, thinly sliced
- Parmesan cheese, grated
- black pepper, cracked
Instructions
- 1
Mix together flour, semolina, salt, sugar, and yeast, then form a well in the center.
- 2
Add olive oil and water gradually, using a knife to bring dough together.
- 3
Knead on lightly floured surface for 10 minutes until elastic.
- 4
Place dough in oiled bowl, cover with damp cloth, and rest for 24 hours.
- 5
Preheat grill and place pizza steel or stone on grates.
- 6
Make deep cuts in chicken thighs and rub with paprika, garlic powder, oregano, thyme, sea salt, and black pepper.
- 7
Place chicken on indirect heat with lid down, cook until internal temperature reaches at least 163°F.
- 8
Remove chicken and shred with forks once cool enough to handle.
- 9
Preheat pizza steel or stone to minimum 572°F, allowing 45 minutes of heating time.
- 10
Slice tomato, cucumber, and red onion thinly.
- 11
Turn out dough onto lightly dusted surface, knock back, and knead for 5-10 minutes.
- 12
Cut dough into two pieces and form into two 30-13 ¾" bases on baking parchment.
- 13
Cover with kitchen cloth for 5 minutes.
- 14
Layer bases with BBQ sauce, chicken, Gouda, tomato, cucumber, red onion, more Gouda, Parmesan, more chicken, and black pepper.
- 15
Slide onto fiercely hot pizza stone or steel and cook for 5-6 minutes.
Tips
The 24-hour cold fermentation develops complex flavor and creates an open crumb structure. Don't skip this step—it transforms basic dough into pizza-worthy base with fermented depth and superior texture that short-rise doughs cannot achieve.
Fire your stone to a minimum 300°C and let it sit for at least 45 minutes before launching pizzas. Underheated steel results in doughy, pale pizzas instead of the crispy-bottomed, blistered crust that defines great grilled pizza.
Rub spices directly into deep cuts in raw chicken so they penetrate meat rather than sitting on surface. This ensures the shredded pieces have seasoning throughout, creating evenly flavored topping instead of concentrated spice that disappears into sauce.
Good to Know
Cooked pizza best consumed immediately. Leftover uncooked dough keeps refrigerated up to 3 days in oiled, covered container. Shredded chicken stores separately refrigerated 3-4 days.
Prepare dough 24 hours ahead as directed. Season and cook chicken up to 8 hours prior, shred and refrigerate. Slice vegetables up to 4 hours ahead, store in separate containers.
Serve immediately from grill while crust remains crisp and cheese is melted. Pair with cold beverages, simple salad, or grilled vegetables. Works for casual entertaining, summer cookouts, or weeknight outdoor meals.
Common Mistakes
Do not skip the 24-hour fermentation to avoid dense, flavorless crust lacking the characteristic open crumb structure.
Do not launch pizza on stone below 300°C to avoid soggy, undercooked base instead of properly charred, crispy foundation.
Do not omit deep cuts in chicken before seasoning to avoid uneven flavor distribution and surface-only spice application.
Substitutions
Vegan Options
removes smoke and tang; alters flavor profile significantly
Full guide →General Alternatives
loses subtle nutty sweetness and richness distinctive to this pizza
Full guide →use fresh sparingly; intensity differs significantly
drier, less flavorful; requires careful monitoring to avoid overcooking
Full guide →FAQ
Can I make this pizza without a dedicated pizza stone or steel?
A pizza stone or steel is essential for this grilled method because it distributes heat evenly and creates the signature crispy bottom. Direct grate cooking risks uneven browning and sticking. Invest in a steel if possible—it's the single most important equipment piece.
What if I don't have 24 hours to let the dough ferment?
Cold fermentation creates superior flavor and texture, but you can shorten to 12 hours minimum if necessary. Shorter fermentation yields acceptable but less complex crust. For best results, plan ahead. Avoid skipping entirely—flavor and digestibility suffer significantly.
Can I freeze the dough or cooked pizza?
Dough freezes well for up to 3 months if wrapped tightly after bulk fermentation. Thaw overnight in refrigerator before shaping. Cooked pizza does not freeze successfully—texture becomes chewy and crust loses crispness upon reheating, even in oven.