What: Pizza cooked on the grill.
Why: It’s too hot to turn on the oven and too nice not to grill.
Complications: Last summer we tried grilling pizza once, and it was a disaster. We plopped the dough on a super hot grill, and then walked away! From inside, we saw that the whole thing had puffed up huge, and by the time we ran outside, it was a blackened mess. This year, we grilled a whole platter full of food, and then did the dough on dying embers. I also rolled it out very thick, afraid it would tear during the transfer.
Result: Overall, very good. The dough was way too thick, but the lovely crispy bottom saved it. Grilling the top side for a bit first meant that the sauce didn’t get absorbed like it normally does in the oven. I don’t see how it would cook through without that step, though.
Next time: Maybe not wait so long to put on the dough, and definitely roll it out thinner. It would be nice to get the sauce to absorb more, so the toppings don’t slid off so easily. Maybe the secret is to use less sauce than an oven pizza?