Ingredients
- none
Preparation
Step 1
* Because putting raw dough on a hot grill may be intimdating, here are some suggestions to help turn fears into fun.
* To make ahead, chill the rolled, uncooked crust for up to 4 hours, or freeze the dough for up to a week. Make sure the dough is back to room temperature before rolling it out and grilling.
* A little preparation goes a long way. Be sure you have all your topping ingredients ready and nearby before you start to grill the pizza.
* To give your pizza a more pronounced smoky flavor, soak a few handfuls of aromatic wood chips in water for about 30 minutes. Sprinkle them over the hot coals, and close the lid to the grill. Wait a few minutes before you place the pizza crust on the grill rack.
* Coat the grill rack with cooking spray to prevent the pizza crust from sticking.
* Don't worry when the crust has irregular, puffy circles and grill marks. That's part of the attraction.
* Step 1:
Roll each crust into 6 inch circle for individual pizzas and 10 inches for larger pizzas.
* Step 2:
Place each crust on a baking sheet sprinkled with corn meal.
* Step 3:
Gently lift crust from the baking sheet to the grill.
* Step 4:
Turn crust, grill marks up, after about 3 minutes.
* Step 5:
Arrange toppings over crust, and grill until done, about 3-6 minutes.