Roll the dough out as thick as you want it. l like it very thin so you can get a thin crispy crust.

In the shaker is semolina. you can also use corn meal. It is refered to as a "release agent". Which means that it keeps the pizza crust from sticking to the counter or the pan. This way it will slide right off the cookie sheet and onto the grill.

Shake some on the counter before you roll out the dough. Here I have a real shaker and a make shift one that is made out of a glass jar, and I poked holes in the lid.

if your dough does stick , you can use a piece of dental floss to loosen it up.

Here I put the pizza crust on a cookie sheet that has no lip, so I could slide it off onto the BBQ grill.

If you don't have a cookie sheet or a pizza peel then a stiff piece of card board will work or the back of a cookie sheet.

Pizzas don't have to be round, They can be all kinds of shapes. I am making small ones here so that everyone can put their own toppings on them

Moisten a paper towel with oil and rub the grates.

Then slide the dough onto the grill as shown.

It is non-traditional to make the crusts perfectly round.

 

When the bottom browns turn the dough over and grill the other side.

A little black is not bad at all. Taste it. It doesn't taste burnt at all but a nice toasty flavor.

Here I have moved the crusts to the back of the grill where I don't have the heat turned on, so I can load the pizza with toppings.

 

I am ready to close the lid now for a few minutes and melt the cheese and warm the toppings.

I made a Pizza Margherita

A Greek pizza

And one I call Tanned tomato and Ricotta.

After the lid is closed the toppings are melted on. You can grill some onions to go on top as well.

An Alternative method is to put a pizza Stone on the grill as shown here.

Put it on the grill for 15 to 20 minutes and get it hot.

When it is good and hot, slide the crust right onto it.

Turn the crust once it has browned.

Here is the finished Pizza Margherita

Did you find this helpful? Any comments ?

TOP