Make Grilled Pizza Like a Pro in 6 Easy Steps (Page 3)

Step 2

Before you get to the grill, shape dough into the right size. Simply put the dough on a lightly floured surface and dust the top with a little more flour. Dimple it with your fingertips to shape it into a thick, flattened disk. After that, it’s just a quick job with a rolling pin to shape it into a rustic circle.

One secret discovered through trial and error: always sprinkle more cornmeal on the pizza peel or baking sheet than you think is necessary before transferring the dough to it. Give the dough a shake to make sure it will come free when it’s time to slide it onto the grill—and sneak a little more cornmeal underneath any spots that stick. Once at the grill, slide the dough onto the grill grates.

Next: Step 3 »