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Pizza On The Grill I
Reviews:
October 21, 2006

Oh my goodness, is this ever a fabulous way to make homemade pizza! I'm a novice and this was the best I've ever made. I was scared to try it; what if the dough dropped through the grill, etc etc etc?! But it didn't. Held together beautifully. Just follow the instructions that Doug has laid out, and you'll succeed! I did divide my dough into quarters rather than in half so I could have smaller pizzas with varying toppings. Be sure to wait until the dough "puffs" before turning it over; I made them one at a time and actually turned each one over onto a pizza pan to add my toppings. Be sure to have all of your stuff organized and ready to go! Pizza 1: pesto, mozzarella/fontina/parmesan, fresh tomatoes; Pizza 2: jarred red sauce/Italian seasoned sausage/mushrooms/black olives/mozzarella (I made this one double the size of the other two); Pizza 3: jarred red sauce, carmelized onions, mozzarella/fontina/parmesan. All three were great. I rolled the crust out thin and it was wonderfully done on the top and bottom, and crisp on the outside, chewy inside. For a homemade pizza, it's the next best thing to brick oven pizza. I doubled the dough and froze half. You gotta try this method! Thanks so much for sharing your recipe, Doug!

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