I've been making it this way for years now. The taste,texture and crunch are totally different. I've tweaked it a few times. Here's the method I use:
Dough: I'm used to making my own,but any store bought is fine. When I don't feel like making one,DeMoulas or Trader Joe's works great
Sauce: Again,I make my own,but it's up to you..
Grill prep: I have a three burner Weber gas. I preheat with all three set to medium. Wipe some olive oil on the grate with a paper towel.
Rolling the dough: I'm generally a thin crust guy. Unless I'm making Sicilian style inside,I like it on the thin side. I use roll it out on a cutting board,to size. I use corn meal instead of flour because it gives it a nice crunch:
http://i59.photobucket.com/albums/g301/Captainandcoke/PhotoJun1831212PM.jpg
I then transfer it to a pizza peel
http://i59.photobucket.com/albums/g301/Captainandcoke/PhotoJun1831243PM.jpg
From there,I slide it onto the preheated grill. It will puff up a little bit. Depending on the grill,I leave it on for 5-7 minutes with the cover closed:
http://i59.photobucket.com/albums/g301/Captainandcoke/PhotoJun1831310PM.jpg
When the bottom is just right,I flip it over using the peel and tongs. Drop all three burners to low:
http://i59.photobucket.com/albums/g301/Captainandcoke/PhotoJun1831339PM.jpg
One side is cooked. The toppings will go on the cooked side. I kept it simple and just made one of my favorites,margherita:
http://i59.photobucket.com/albums/g301/Captainandcoke/PhotoJun1831414PM.jpg
Once the toppings are on, I cover and let cook until the cheese is melted. Ten to fifteen minutes usually does it,but will vary depending on the grill.When done,I remove them and put them on a rack to cool:
http://i59.photobucket.com/albums/g301/Captainandcoke/PhotoJun1831448PM.jpg
http://i59.photobucket.com/albums/g301/Captainandcoke/PhotoJun1831515PM.jpg
Let them set up a bit and then cut them. A mangia!!
Here are a couple of larger ones that I made:
http://i59.photobucket.com/albums/g301/Captainandcoke/309432776.jpg

Agree, I do almost all my pizza on the grill, especially in the summer when I don't want to heat the kitchen up.

My thoughts...

Actually prefer store bought dough, I've made a lot of bread and pizza dough but you really have to work it to get the texture. I just add extra flour and knead for a while as the bought stuff is usually too wet.

A lot of pizza shops (including I believe Carmellas) will sell you dough for a few bucks a ball.

I don't use corn meal on my grilled pizza. I roll it into a rectangle somewhat thin, but not too thin...brush it with olive oil and fold it into a package for transport to the grill. Lay the oiled side down, brush the other side and flip as appropriate.

I often pre-heat ingredients as I don't like the pizza on the grill for a long time.

If I use tomato sauce, it's made fresh from some onion, garlic, shaved carrot, good olive oil, DOP canned tomatoes from Italy, lots of basil, a bay leaf, salt and pepper and perhaps a drip of vinegar if necessary.

Keep ingredients simple. One of my favorites is a little sauce, some thin sliced mozz and a lot of kalmata olives.

I like to put salad on my pizza. Arugula, spinach whatever...some slightly wilted greens are great.

One time we were at a friends in Jamestown. My wife volunteered me to make some grilled pizza so over the bridge to Roch's I went.

I just bought everything I was craving and ended up with a chicken sausage, campari tomato, feta, frisse, basil and olive pizza that was really incredible.

-spence

Al Forno's does some good pizza

Love to see some other's here. Got to get the weber gas up and running. The wife would dig it.

Spence
Great suggestions. In regard to dough..When I do make it,I go with either all white or a blend of white/white wheat. I've found that all wheat is a little too dense and heavy. The white/wheat blend is also easy to work with.Rolls out real nice. There have been many a day when I'm at work and get the craving for pizza. A trip to market or even Bertucci's for dough works just fine.
I tend to keep toppings simple. Whenever I use veggies (peppers, onions,eggplant etc) I do saute them or grill them before hand. As you said,cuts down on the cooking time on the grill. One of my favorites is a bruschetta pizza. Fresh chopped tomato (preferably from my garden), slivered garlic,fresh grated pecorino,extra virgin olive oil and fresh basil. Depends on who's over for dinner. And I generally go with the DOP tomatoes as well
http://i59.photobucket.com/albums/g301/Captainandcoke/PhotoJun1852151PM.jpg
Whatever the method of cooking,topping,dough etc..Pizza on the grill is tough to beat. Especially on a hot summer's night..Takes some trial and error and some experimentation,but that crunch is worth it..

@striperman36..give it a go. It produces a great end result...

I buy them by the case and store them in my home office :)

If you're making dough, try making a sponge with rye flour then use regular flour for the rest. Adds a bit of tooth and nutty flavor without the heavy you get from wheat alone.

Nice pics BTW, making me hungry!
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I love white pizza. I crave white pizza

I buy them by the case and store them in my home office :)

If you're making dough, try making a sponge with rye flour then use regular flour for the rest. Adds a bit of tooth and nutty flavor without the heavy you get from wheat alone.

Nice pics BTW, making me hungry!
Posted from my iPhone/Mobile device

I do too..I'm fortunate to have maintained numerous contacts in the restaurant business from when I had my own.Getting them directly from an importer is nice :)
Thanks for the tip on the dough. Will give it a shot next go round.
Glad you liked the pics..Some more pizza porn :humpty:

I just get mine at Venda as it's convenient and the price isn't terrible. Would love to find somewhere closer around Fall River.

-sence

I used to make Pizza all the time. Way back in just past college I had a girlfriend who worked at Pizza Hut or Poppa Gino's (memory fades). But she could buy the dough for about 60 cents a pie. We would throw all kinds of stuff on there and bake them up. I have tried every form of Italian , greek, fruity, and all othe yuppie combination of ingredients and its hard to beat sausage, onions , peppers and mushrooms! :)

Few from last night...did 6 before it was all said and done. Thanks for the inspiration :buds:

My all time favorite pizza, a little sauce, mozz, sauerkraut and Canadian Bacon.

And the other was a freaking killer. Arugula dressed in a little reduction of bacon fat, scallop juice and white wine...thinly sliced scallions, seared scallops, bacon and then drizzled with a home made charred pineapple hot sauce :hihi:

-spence

That scallop pizza is lights out. Looks great Spence that right in my wheelhouse.:drool:

gonna send that pic to my wife


and i'm making it this week end ...I'm sold!


Nicely done Spence!

Spence, put the pizza flag up so I can see it crossing the bridge!!

Scallop Pizza Oh Yeah!!!

Looks great Spence!!! Way to crank em out! :buds:

Few from last night...did 6 before it was all said and done. Thanks for the inspiration :buds:

My all time favorite pizza, a little sauce, mozz, sauerkraut and Canadian Bacon.

And the other was a freaking killer. Arugula dressed in a little reduction of bacon fat, scallop juice and white wine...thinly sliced scallions, seared scallops, bacon and then drizzled with a home made charred pineapple hot sauce :hihi:

-spence

Sauerkraut, bacon was awesome!!

Sauerkraut, bacon was awesome!!

What no pics?????

it was raining and Spence blew out the lights

He was too busy drinking beer and talking to my wife.
Posted from my iPhone/Mobile device

oh, yeah, that too.

totally forgot about the talking thing