If you’ve been reading for a while, you’re probably well aware of my deep affection (obsession?) with grilling pizzas. It’s become mine and Adam’s favorite way to spend an evening, and over the last couple of years we’ve mastered our technique and experimented with topping combinations ranging from butternut squash & blue cheese to thai chicken & bean sprouts. After countless reader requests for the recipe, I decided it was finally time to spill – and invited my photographer friend Buff Strickland to capture every moment of a typical pizza night at our house. Hope you enjoy the step-by-step…and if you decide to adopt this as your “secret” pizza recipe too, I won’t tell a soul.
The key to grilling the perfect pizza is all in the temperature of the grill. Prepare a two-level gas grill: one side should be at the highest temperature possible (we bring ours up to 600 degrees) and the other side should be on low heat. Brush one side of your rolled out dough with olive oil, and place the oiled side down onto the hottest part of the grill.