Grizzly'sBBQ

These pizza's are a real hit. If you like a crispier thin crust, this is the pizza for you. There are literally hundreds of different topping combinations you can make...you are limited only by your imagination.

The pizza dough you use can either be made from scratch, refrigerator / can dough, or pre-made frozen dough. In my case I buy a dough which is made fresh daily and frozen into a 5” ball. Each of these balls can be cut in half to allow for 2 approximately 12” - 14” pizzas. If using a frozen dough, allow it to thaw out covered for several hours during which time it will rise.

You can also use many different types of sauces. For this I simply use a good Italian spaghetti sauce.

With regards to the cheeses, you can use 1, 2 or a combination of several different types. You just have to be sure it is a cheese that melts well. The cheeses I list below are just some ideas, you don’t HAVE to use them all.

Things you will need

• 1 Pizza Dough - canned, frozen, freshly made
• Your favorite spaghetti sauce
• Mozzarella Cheese - Grated
• Asiago Cheese - Grated
• Provolone Cheese - Grated or thinly sliced (you can even use deli sliced)
• Fresh Basil, Pepperoni, Ham, Bacon, Pineapple - come on, you’ve seen the choices at any pizza joint. Experiment, try something new for a change.
• Corn Meal or finely crushed dried Italian seasoned bread crumbs
• A small amount of Olive Oil.
• A prep surface such as a pizza peel, cutting board, pizza stone, cookie sheet without sides etc. Anything on which you can place the dough and be able to slide it off easily.

Preparation

The most important thing about Pizza on the grill is the preparation. Prior to the dough going on the grill you must have everything prepared and within reach. All cheeses should be grated if needed before hand, fresh herbs roughly chopped if needed etc. Also have on hand a spoon or small ladle for applying and spreading the sauce. Remember certain vegetables and meats may need to be pre-cooked or parboiled ahead of time.

Start by applying a small amount of flour to your work surface prior to kneading and rolling out the dough. Knead your dough, adding a small amount of flour to the ball to keep your fingers from sticking.

Stretch out your dough into a roughly 12”-14” circle. Click here to see exactly how it’s done. Sprinkle some flour, or in our case corn meal or finely crushed seasoned bread crumbs on your pizza peel, stone, cookie sheet etc. Place the dough on the prepped surface and off to the grill you go.

Cooking

Preheat your grill on High. Carefully wipe your cooking grate with olive oil or use a cooking spray specially formulated for use on grills.

Place your pizza dough upside down (corn meal side up) on the center of the grate lower the heat to medium and close the cover. Cook for approximately 3 minutes or until the underside begins to brown. Using a pizza peel or just some tongs, flip the pizza over (corn meal side down).

Begin layering your pizza to within a 1/4” of the edge. First apply a thin layer of sauce, don’t go crazy you simply want a brushing of sauce. Then add your cheeses, next your meats and fresh herbs.

Close the cover for an additional 3 minutes or until cheeses are melted and the top edge is browning.

Remove, Cut and Enjoy