Basic Grilled Pizza

raw pizza dough
olive oil or cooking spray
toppings of choice

Clean and coat the grill surface with olive oil/cooking spray.

Preheat the grill, on medium high, making sure the heat is even across the cooking surface.

Prepare the dough like you would for a pizza you were going to bake in the oven.

Brush one side of the dough with olive oil (We?ll call it side A).

Place dough, oiled (A) side down, on the grill. Brush the top quickly with oil, and close the grill cover, letting the dough cook for about 2 minutes (just long enough to begin to harden.
Flip dough, using spatula or tongs, and cook on other side (B) for 30-60 seconds.

Take the dough off the grill and, with the ?more cooked? (A) side up, top the pizza with toppings of your choice. You?ll want to make sure that the toppings are going onto the more-cooked side, as the bottom (B) will cook longer).

Place pizza back onto grill, and cook, covered, for about 4-6 more minutes. Bottom should have a nice char, and cheese should be melting.

Looking at it, the process seems a lot more complicated,when it?s written down, but once you?ve made this once or twice, it becomes like second nature. Three tips to keep in mind:

It may take a few tries to figure out how your dough reacts with your grill, and so temperature settings and cooking times may vary.

These days, we use a gas grill for the pizza. You can grill pizza on a charcoal grill, and I think it tastes even better, but it is more tricky for two reasons: variable temperature, and thin grates. Make sure that your cooking grates are clear of burned food bits and are well-oiled before you put the dough on, and stay vigilant and you?ll get a good final product.
When you?re starting out, it?s okay to keep the dough a little thicker, because it will be easier to work with.

If you don?t have the time/inclination to make your own dough, you may be able to buy the dough from a local pizzeria (not a Dominos/Papa Johns, though). They may look at you funny, but many will sell dough for anywhere from $1 to $5, and it?s usually much better than what you?ll get at a supermarket. Make sure to bring the dough to room temperature before tossing/spreading/baking/grilling, though.

See Jacques’s blog: