Ingredients for grilled pizza success
The biggest problem I had was burning the crust. The recipe I was using called for high grill heat. I used medium to medium-low, so the crust would not burn.
- If you have trouble handling the raw dough on the grill, cook it on a pizza pan until one side gets slightly brown, then slide it onto the grill.
- Try slicing the vegetables and other toppings very thin; they will get done faster.
- After cooking the first side of the crust, slide it off the grill, add the toppings, then put the pizza back on the grill.
- Do not overload pizza with toppings. Keep it light or it will not get done and it will get soggy.
- Make sure you have all your prep work done; there is no time to waste after you start flipping the crust.
- If your crust is getting burned before the toppings get done, flip the crust over onto a pizza pan when one side is done, then add toppings and finish baking,
- Place a sheet of heavy-duty aluminum foil, sprinkled with a little flour, under the crust before putting it on the grill. It keeps the crust from burning and makes it easier to slide off in one piece.
- Cut the pizza into 4 pieces; it is easier to handle.
- If you absolutely cannot keep the crust from burning, cook the pizza on a pizza pan through the entire process. It will still be better than anything you cook inside in the oven – it will still have that brick-oven outdoor taste.
- Many people cook frozen pizza on the grill to get a better flavor.
- Try new sauces, cheeses. How about salsa in place of pizza sauce or gouda cheese instead of mozzarella cheese?
