Discover the perfect Grilled Bread Recipe — crispy on the outside, soft and airy on the inside! Using a pizza stone on the grill, this easy no-oven method creates artisan-style bread with a delicious smoky flavor.
There’s something truly magical about homemade bread, especially when it’s kissed by the flames of a grill. This grilled, oblong bread loaf is the perfect balance of airy softness inside and a lightly crisp crust outside—ideal for sandwiches, dipping, or enjoying warm with a smear of butter.
Using a pizza stone on the grill, we’re capturing the essence of artisan baking with a rustic, smoky depth that an oven just can’t match. No fancy baking skills required—just simple, delicious results.
Whether you’re grilling up a feast or just craving a fresh-baked loaf, this method ensures bakery-quality bread with minimal effort and maximum flavor. Let’s fire up the grill and bake something incredible!
Grilled Soft Oblong Bread Loaf (Pizza Stone Method)
Equipment
- Grill (Gas or Charcoal)
- Pizza stone
- Parchment Paper
- Tongs or spatula
Ingredients
- 1 lb store-bought pizza dough We used Publix Pre Made Pizza Dough
- 1 tbsp olive oil for brushing
- Flour or cornmeal for dusting
- 1 tbsp melted butter for soft crust
- 1 cup warm water for steam
Instructions
Let the Dough Rise for Softness
- Remove the store-bought pizza dough from its packaging.
- Place it in a lightly greased bowl, cover it with a damp towel, and let it sit at room temperature for 1-2 hours.
- If your dough is cold, this rest is crucial for softness!
- I let it rise for 1 hour then split in two to shape and let those rise for 30 minutes more
Shape the Dough into an Oblong Loaf or 2 Smaller Loafs
- Lightly flour a clean surface.
- Gently stretch and fold the dough into an oval/oblong loaf shape (avoid over-kneading).
- Place the loaf on a sheet of parchment paper and let it rest for another 30-45 minutes until it puffs up slightly.
Preheat the Grill with the Pizza Stone
- Gas Grill: Preheat to 375-400°F with the pizza stone inside for 20 minutes.
- Charcoal Grill: Arrange coals for indirect heat and place the pizza stone on the cool side.
- The stone should be hot before adding the dough to ensure even baking!
Transfer the Dough to the Pizza Stone
- Lightly dust the pizza stone with flour or cornmeal (to prevent sticking).
- Carefully transfer the parchment paper with the dough onto the stone.
- Quickly close the grill lid to trap heat like an oven.
Bake the Loaf on the Grill
- Bake for 15-25 minutes with the lid closed.
- Check at 15 minutes – If browning too fast, reduce the heat slightly.
How to Tell It’s Done:
- Tap the bottom—if it sounds hollow, it’s ready.
- Internal temp should be 190-200°F (use a thermometer if available).
Finish with Butter for Extra Softness
- Brush the warm loaf with melted butter for a tender crust.
- Let it rest for 10 minutes before slicing (this helps retain moisture).
Notes
? For extra softness: Cover the bread with a towel while cooling.
? For a thinner crust: Wrap the loaf in foil after baking while it cools.
? For more flavor: Add garlic butter or herbs before serving.
