Recipe and Picture found on Sunday Suppers
Hold your hand 3-5 inches above the hot part of the fire for a count of 3 before the heat forces you to remove it. Then you know the fire is hot enough to start grilling pizza. A cold grill is not going to work. Then place a 5 oz ball of dough on a well oiled metal sheet pan and stretch it out with your fingers, using a roller is ok but make sure it doesn’t stick. Oval shaped almost football like are the easiest shape to achieve. The thickness should be about 1/4 inch to 1/8 inch and even all around. Don’t make a loop around for extra crust as you would a traditional pizza, make the thickness consistent throughout.
When the pizza is about 8-10 inches long you can transfer the dough lifting it on each side with your thumb and pointer fingers and spread it across the hottest part of your grill. Let it cook for about 2-3 minutes or until bubbles appear on the top almost like a pancake,
Using tongs and a spatula flip your pizza over on to the cool part of the grill. Quickly brush the top with olive oil and add toppings as fast as possible. The idea is to get each ingredient on to every part of the pie evenly. Then using the tongs slide the the pizza over to the hot side of the grill. When the cheese is melted and starts to bubble its ready. Slide it off to a wooden cutting board, garnish cut and serve right away. The ideal crust is chewy in the center and crunchy at the same time. Practice makes perfect.
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