Pizza on the grill...

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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

[striperman36]

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.

[Strike_King]

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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

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...