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Grill-Fired Pizza

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Pictured Recipe: Garden Pizza

Healthy Grill-Fired Pizza Recipes

To shape it into the right size, we never worry about tossing it in the air in some I Love Lucy-induced pizza parlor comedy. (Drama is always overrated when people are hungry.) We simply put the dough on a lightly floured surface, dust the top with a little more flour and dimple it with our fingertips to shape it into a thick, flattened circle. After that, it’s just a quick job with a rolling pin to shape it into a rough, rustic circle.

We’ve discovered one secret through trial and error: we always sprinkle more cornmeal on the pizza peel or baking sheet than we think is necessary before transferring the dough to it. We 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. We’ve gotten a good laugh from friends when we’ve tipped the pizza peel to slide the dough off onto the grill, only to find that it’s stuck. Better safe than, well, not sorry, but embarrassed.

After a successful slide, it’s just a waiting game. We close the lid and let the crust get brown on one side before we flip it and top the pie to suit everyone’s tastes. There’s plenty of time to pour a beer, sit back and take in the clear evening light.

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