Grilling pizza is way easier than I expected. Don't bother with a fancy pizza stone, you won't get yummy charred flavor with it. Just brush the dough with some oil and it won't stick. It's actually quite amazing that it doesn't stick.
On high grill heat, cook one side of dough for 1-2 minutes, until you can lift it off the grates with a spatula. Remove from grill and top with grill marks facing up. Don't use toppings that are extra thick or raw, and don't expect your cheese to brown. Brush underside with oil (if possible), cook on main rack for a couple more minutes, then move off of heat to an upper rack to let toppings cook a bit more.
Spencer puts the dough on the grill. You have to kind of slap it on there. My pizzas are finishing up on the top rack.
Have your toppings and a bottle of oil ready to go. The dough cooks fast!
"Eh, that's the pizza like my mama makes!"
Have sheet trays ready for transporting the pizza.
My pizza. The baby spinach is from our container garden. The pesto is homemade with basil we grew, and the pizza sauce is made from scratch too (but with canned tomatoes.) Just imagine it with cheese!
