Categories: Grilling
Ingredients
- Pizza dough
Directions
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Build a fire by lighting 50-60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20-30 minutes), move them all to one side of the grill.
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Meanwhile, sprinkle your work surface with the grits or polenta. Place the dough in the middle of the surface. Roll or stretch into a 12×6-inch rectangle. Drizzle or brush both sides generously with oil.
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Pick up the dough by the two corners closest to you. In one motion, lay it down flat—over the sides without briquettes—on the cooking grate from back to front. Close the lid and grill for 3 minutes, then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2-3 minutes.
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Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding sauce and toppings.
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Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4-5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and the cheese is melted, another 4-5 minutes.
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Remove from the grill, garnish, and season as directed. Slice and serve immediately.