For some time now, I am reading all I can on grilling pizza. The technique is what makes grilling pizza successful. I realize that most of you are now creeping into cold, rainy, snowy weather, but down here in Florida, we will be grilling all winter. That's a good thing!!
So if you can't try this right now, file it away in your memory bank and I hope you will give it a try. This is actually not a recipe at all, just explaining the technique on how this can be done successfully.
Roll or pat out your pizza dough onto an oiled sheet of parchment paper. Let rest. Start your gas/charcoal grill. It does not need to be too hot. Use a cooler spot on the grill. Take the parchment paper and flip the dough onto the grill. Quickly peel off the parchment paper and dispose. Put the lid on the grill and let the dough bake for about 3 minutes. It will be making large bubbles on the top of the dough as it cooks. Peek underneath to see if you have good grill marks and before the crust starts to get too dark.
Now flip the dough off the grill with the grilled side up. Arrange your toppings...sauce, herbs, browned sausage, pepperoni, etc., top with cheese and slide back on the grill with the uncooked side of the dough down. It will take 3 to 5 minutes to finish the bottom crust. I think you can see the grill marks on the crust above. It was getting too dark outside to take a better photo.
A quick way to make pizza and it was tasty. The crust turned out to be quite crispy. Obviously because of the short cooking time, the ingredients you put on top need to be precooked.
I am Midwest grown, born in the Amana Colonies in Iowa, retired medical transcriptionist now enjoying retirement by traveling, knitting, cooking with my husband, and playing golf.
I have lived in Iowa, Kentucky, Germany, Michigan, Wisconsin, and Florida