Grilled Pizza -Three Ways

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Only rating the pizza dough, it was excellent and simple. It is also patient. I put dough balls in gallon zip bags in the fridge one time and used over the course of a week. They still baked up perfectly. I used a pizza stone in the oven at 500oF since I do not have a grill anymore. If you do, use cornmeal not flour on the bottom to dust the peel (or inverted pan and prebake the crust for 5 minutes before topping and finishing the bake. (And always use less salt if using table salt - Alton must use a flakier salt

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Great taste and easy to do. I have made several variations using these recipes and the all turn out very well. this is the first and best grilled pizza recipe I have found.

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I have historically not had much success with making pizza. This was not one of those times. I made the prosciutto and date pizza, mostly because my wife didn't want to try that one. The combination of sweet and salty was fantastic, and the thyme (I was a little worried it would be weird was a wonderfully surprising accent to an already great pizza. I knew I wouldn't have enough time to go through the dough-making process between work and dinner time, so I made the dough the night before. I put the dough balls in the fridge around the point where the recipe says to wait the last 45 minutes. The next day, I left them on the counter top for about an hour before rolling.

The only thing I would try to change the next time I make this dough is to use a little less salt. Maybe it was the prosciutto and parmesan, but it was a little too salty for my taste.

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If you like thin and crispy pizza this is by far the best recipe I've found (and believe me I've been looking for a long time!

I found the barley malt at Whole Foods but it was almost $7 for a small jar. After reading the reviews I tried the molasses substitution, the crust turned out FANTASTIC!!

Be sure use your kitchen scale and measure the flour and liquid by weight.

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It is really hot in the Midwest right now. We love our pizza but are reluctant to heat up our house by turning on our oven. This grilled pizza seemed like a perfect fit for us. We love a truly crisp crust and are pretty critical in our assertion of what defines a crispy crust. When holding a slice, we want the crust to hold the toppings like a shelf. If the crust wilts and the topping slides off, it would fail our test. I am competitive so this was a perfect challenge for me...especially because I have failed in previous attempts with other recipes. This is an all star recipe and it worked just as Alton had described. I followed his recipe including the Malt Barely Syrup and the "controversial" 1 Tablespoon of Kosher salt BTW, I didn't think it was too salty. The crust and pizza was the best I had ever made (by a long shotand my guy said he LOVED this pizza and that made me smile. Way to go Alton, thanks for keeping it real!

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We are on a mission to do all of our cooking on the grill . . . so we tried this recipe after seeing it on Good Eats. Had a hard time locating the Barley syrup - ended up finding it at Whole Foods. We followed the directions to a T and it was PERFECT!! Way exceeded our expectations for taste. Last night we made it with pesto sauce, mozzarella and grilled shrimp. AWESOME.

Has anyone tried freezing the leftover dough??

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AMAZING! I will never make pizza on a stone in the oven again unless it's -25 outside. Substituted the malt barley for dark molasses and the dough came out perfect. The margarita pizza was perfect. Tried a peperoni pizza for the kids and it also came out better than anything than you can buy at a pizzeria. I just shut the lid on the grill for a few minutes to build up the heat enough to get the buffalo mozzarella all melty and good. Cheers!

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A Napoletana pizzeria just opened in our city, and we love everything about it except the price tag. Made this and now we don't have to go there anymore! It tastes amazing and authentic too! I was in a hurry, so I had to cut about 15 minutes off each rising time, but it still turned out very very good.

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AMAZING! I followed the recipe exactly and it came out great! I will defiantly be making this again. The only thing I changed is instead of using my grill outside I used the broiler setting on my toaster oven and it worked great. Also, a lot of people are saying that the dough was sticky when it came out of the mixer. Yes it is very sticky, don't worry, after the final rise when you are shaping the pizzas, just brush it with a lot of flour and it will be fine. Also, remember, the flour is by WEIGHT, not volume.

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Oh god.. I love Alton.. but his "favorite" pizza nearly ruined my pizza night. I tried making his with the mozzarella, prosciutto, and dates first on the grill. It was way too sweet and just not for me. It killed me because I love all the ingredients it just tasted horrible.. after that I wasn't in the mood for the other margherita style ones. Everyone else said they were great though. Will try margherita again.