Grilled California Pizzas

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This dough recipe is absolutely MARVELOUS! I not only use it when I am grilling pizza, but also when I am making oven baked pizzas. The ONE and ONLY thing I changed, was I used garlic infused olive oil in the dough, which gave it a delicious hint of garlic throughout the crust. When baking them, I heat the crust in the oven alone for 10 minutes at 400 degrees, put the toppings on, and bake for an additional 8 to 10 minutes, or until the cheese is nice and bubbly. SO SO GOOD! :

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The best pizza I have ever tasted! The dough was PERFECT! I smothered mine in tomato puree base, ham, pepperoni, garlic, crushed chillis, mushrooms, green peppers, red onion and mozarella and cheddr cheese, with a bit of oregano sprinkled on top. I then put them in the oven for around 15 minutes. The whole family loved them. the kids couldn't get enough of them and would eat them every night if they could! Thanks again Ina!

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I knew Ina wouldn't let me down with this simple but fantastic dough recipe. I fear active yeast and there is no need to with this recipe. All this time I've been buying can dough. I added a heaping tablespoon of honey for a touch more sweetness. Such a hit with my family. I will never buy can or package dough again!!

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The dough was so easy to make, I can't believe that I waited this long to make my own pizza dough. I did cook them on the grill, and they came out perfectly. I froze some of the dough for later, but have not used it yet. I think I would add some herbs to the dough the next time.

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I am making the recipe from my bread machine since I don't own a big mixer and adding Italian seasoning. I saw the show and am looking forward to making and grilling them. I am doing this while my boyfriend is working since the idea of grilled pizza didn't thrill him. He is in for a pleasant surprise! I have yet to try a recipe from Ina that we didn't like!

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This is only dough recipe we ever use when making homemade pizzas. It works great and sustains well in the freezer for future use. Super easy to make too! Thanks for the awesome recipe, Ina!

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This Grilled Pizza recipe was a "10" for us! I made it...shared some with our neighbors....even posted the finished product and raves on Facebook! Everyone went crazy over the grilled crust...it was so tender, but with a grilled, rustic crustiness to it. I did add a little blend of Italian seasoning to the dough as I was making it.

I loved that I could grill the crust a few hours before the company came. And then when we were ready to eat, it was easy to load on the toppings and grill again just to heat and melt on the covered grill!

This will be a family favotie...everyone's been asking me to share Ina's recipe!

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I have made this several times this summer. Last week
I had nine people for dinner and we grilled pizzas and served it with arugala salad and a glass of sauvignon blanc.
My guests had so much fun making these. I actually cut the dough into eight pieces. I find six to be too big. I set up everything in small bowls and had them build their own.
my husband grilled the dough just before serving. I have
actually frozen the dough after it has been cut. I have also frozen the grilled leftover dough so yoiu can just pull it out
of the freezer and top. Great summer dish to share with friends. Goes well with Ina's summer fruit crostada for dessert.

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This is the best grill pizza I' ever had, my whole family loved it.

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Easy, fast and spot on. Saw the show and followed the recipe with a few little added twist of my own adding fresh thyme as shown and a tsp. of each fresh chives and rosemary to the crust. This is what my family calls a" KEEPER".