1). If your grill is large enough, and your burners run front to back rather than right to left, have one side of your grill hot and the other side warm. This will allow you to cook the dough on the hot side (without any toppings), then move it to the warm side to flip, top, and finish cooking. The dual-zone heat set up creates a good oven-like heat inside from the indirect heating. If this isn’t possible, don’t stress. Just have your burners high enough to be able to hold your hand at grate level for about 10 seconds. Cook the one side of the dough first, then flip, top, close lid, and cook until the cheese is melted. It takes a little longer on low heat, but the results are just as tasty.

2). Rub your dough well with olive oil prior to putting on the grill. This isn’t 100% necessary, but I’ve found that it helps prevent sticking and it gives the dough an extra layer of tasty goodness.

3). After you top the pizza, cook it with the grill lid on. This will make an oven effect to help melt the cheese.

As for prepared dough, Winco sells a really nice bagged fresh pizza dough. It has good flavor, chewy texture, and crisps up nicely. That’s what I usually use when feeling too lazy to make a batch myself. I’ve used Rhodes frozen dough in the past, but I like the fresher Winco stuff better. If you don’t have a Winco in your area (should you be visiting Chicago), try a local pizza shop or grocery store deli. A lot of them sell pizza dough by the pound.

Let me know how it turns out…

I’m not as ambitious as she is (or as handy as her hubby at welding cast iron!), but i was thinking about trying pizza on my gas grill since I won’t be camping for a while. 2 questions:

1) think the gas grill will work? and
2) any recommendations for prepared pizza dough?

I’m from Chicago, so I’m picky about my crust (crispy with some stretch is preferred!), but with life as crazy as it is, I’m not prepared to make homemade dough!

THANKS!