For the past couple of years Chris and I have been perfecting our pizza from scratch or almost from scratch when we get our dough at Caputo's. After our grilling class this spring, we decided to try grilling pizza. I thawed the dough, let it proof, rolled it out and shaped it and then put it out on a hot grill. I usually blind bake the dough for about 15 minutes in a 450 degree oven. We figured that time frame would work on the 550 degree grill over direct flame.
Pizza on the grill---fail!
We underestimated the cooking time when we blind baked the crust. We needed dental records to identify what had been on the grill. So we're back to the drawing board and we'll keep on trying. Oh yeah and a mental note...you really need the "safe zone" on the grill when you're making pizza.
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