Summary
At first, the concept of pizza baked on a grill seemed strange. I thought the raw dough would slip between the cracks, creating the gooey sort of mess that I once discovered on the oven rack and bottom after I placed a frozen, but pre-sliced, pizza directly on the rack.
I talked to friends and scanned Web sites searching for tips and recipes for grilled pizzas. Everyone agreed that it was important to grill the dough on one side, then flip it over and add toppings. Several people swore they'd never cook pizza indoors again, including the author of the recipe I used for the dough.See the full content of this document
Extract
Grillwork, Step outdoors if you want a unique pizza
"I think this is the best pizza dough, for grilling, that I have ever tried," the author wrote. "This is a great way to try making pizza on the grill. And y...
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