Pizza on the Grill
I love cooking on the grill and have been cooking pizzas on the grill for a few years. I often run into problems with burned areas on the dough...probably because of my cheap grill.
This is my procedure:
Spread dough>Olive Oil it>Toss it on the grill on low>Close cover and cook for few minutes>Olive Oil top>Flip>Quickly add toppings>Close top and cook for few minutes>shut off heat and leave cover closed for few minutes>Remove and eat.
I don't use a stone and like the texture the bars make on the dough. They trap sauce and are a nice touch.
I am picking up a new grill tomorrow with more surface area and supposedly more even heating. Hopefull that helps with the burned spots and uneven heating.
What other techniques are out there to help with grilling pizzas?