Grilled Pizza -Three Ways

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Just used the dough recipe and grilling technique. It was wonderful...much better than our previous attempts at grilled pizza and light years ahead of our oven pizza. If are adverse to charred bits of crust, do not use this recipe.

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I have been using our outdoor gas grill all summer long to make pizza. If you are serious about pizza you probably have a pizza stone that you use in the oven. I use the stone on the grill and it works great. Let it heat up for about 20 minutes with the grill on high. The stone helps to hold the heat and the crust comes out nice and crisp with that great char on the bottom and edges. And you don't have to worry that your pizza will taste like yesterday's grilled salmon. Yeh, I'm lazy just like AB!!

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Great recipe with a few tweaks like always. Have been leaving the Barley malt syrup out but from recommendations here I might try harder to find some. Adding more flour or simply adding a little at the end of kneading to keep the surface dry works.
For grilling problems people have mentioned it is easily fixed. Simply take your stretched out dough and grill the first side on the grill, take it off on a pan or platter and oil the non-grilled side. Then flip it over and put your toppings on at your leisure on the grilled side. After the toppings are on slide it back onto the grill and grill the other side slowly if you want to melt the cheese and other toppings.
It's easy to do this if you make multiple pizzas where you grill one side of each, and have someone else put the toppings on while someone else grills, which makes things go very fast.

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Hands-down best crust off the grill we've tried yet. Do what you will with the toppings (used margherita toppings but it's obviously adaptable to just about anything you want, but the crust was perfectly chewy and delicious. I couldn't find malted barley syrup at the grocery store so I used the same amount of agave nectar. I agree with possibly adding more dough; I didn't, so it was pretty sticky but workable if you give it a shot. Here's hoping this recipe translates to be just as good from an oven as well!

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I am now known as the "awesome pizza guy" after creating this for three different groups of people. What else can I say except that?

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Best dough ever, but I do find that I have to bump up the flour by at least 2 ounces, and sometimes four if it's really hot & humid out.

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I made the Margherita pizza tonight, in the rain, and it still turned out great! I had to buy a scale to make the recipe but it was well worth the price and effort. I have been cooking for 50 years and never realized how much more 16 oz. is than 2 dry cups. AB rocks!

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I had always wanted to try to make a pizza on the grill and it was so easy! I used molasses because I couldn't find the barley malt syrup. It was great. I will make many, many times in the future. I'm looking forward to trying different toppings.

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Delicious! Closest I've come yet to the VPN certified (roughly translated: Naples Italy Pizza Purity Police restaurant in town.

The grocery store didn't have Barley Malt Syrup and the local brewing supply store was closed- substituted "Mild Flavor" molasses- still fantastic! Next week, I'll be picking up some Malt Syrup for future use- this will happen again.

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I try AB's recipes all of the time. This one was great too. I am a foods teacher and I use his recipes in the classroom. They always work, plus I get to show the episodes with it. I'm a total food nerd to boot. Just see it in my blog www.cookeatlive.net ..... Yea, total food nerd, I know. Long live Good Eats!