PIZZAS ON THE GRILL

1. HAVE TWO 12-INCH SQUARE ALUMINUM FOIL PANS 3 TO 4 INCHES DEEP. COVER FOR THE PIZZA
2. STORE THAT BAKES BREAD, BUY ITALIAN OR FRENCH DOUGH. MAY USE REFRIGERATOR OR FROZEN DOUGH BUT NOT AS GOOD
3. OLIVE OIL OR VEGETABLE OIL.
4. HAVE ALL INGREDIENTS READY TO GO CAUSE ONCE YOU START, ONE HAS TO WORK FAST.
5. INDIVIDUAL PIZZAS 4 TO 6 INCHES IN DIAMETER ARE EASIER TO HANDLE THAN LARGER ONES. MOST GRILLS WILL HAVE HOT SPOTS AND COOK UNEVEN ON LARGE PIZZAS.
6. EACH GRILL IS DIFFERENT, PIZZAS COOK ABOUT 5 MINUETS PER SIDE. IF NOT ADD OR TAKE AWAY THE HEAT. THE FIRST ONE IS THE TEST PIZZA AND GUIDE.

COOKING THE PIZZA

1. DIVIDE THE DOUGH INTO BALLS AND ROLL OUT ON A LIGHTLY FLOURED SURFACE 1/8 TO 1/4 INCH DISK 4 TO 6 INCHES IN DIAMETER.
2. BRUSH ONE SIDE WITH OIL, THIS WILL BE THE SIDE YOU WILL COOK FIRST.
3. AFTER COOKING THE FIRST SIDE BRUSH OIL ON THE UNCOOKED SIDE AND FLIP.
4. ARRANGE TOPPINGS ON THE COOKED SIDE.
5. RETURN PIZZA TO GRILL AND COVER WITH THE FOIL PAN AND CLOSE COVER TO THE GRILL.

DETERMINING DONENESS

1. LET APPEARANCE BE YOUR GUIDE, SINCE COOKING TIMES VARY FROM GRILL TO GRILL AND FROM PIZZA TO PIZZA. THE RULE IS THAT THE CRUST IS DONE WHEN IT IS GOLDEN OR LIGHTLY BROWNED AND GRILL MARKS APPEAR. THIS COULD TAKE 1 1/2 TO 5 MINUTES PER SIDE DEPENDING ON THE GRILL, YOU MAY HAVE SOME SINGED SPOTS. THE TOP WILL PUFF UP WITH AIR AS THE BOTTOM CRUST COOKS
2. USE TONGS TO PEEK AT THE UNDERSIDE OF THE CRUST.
3. IF FINISHED PIZZA HAS GOOD GRILL MARKS BUT NOT AS CRUSTY AS YOU LIKE, MOVE TO TOP RACK OR COOLER SIDE OF THE GRILL, COVER AND CHECK EVER MINUTE UNTIL CRUST IS TO YOUR LIKING.
4. IF PIZZA PUFFS UP HIGH WITH AIR WHILE THE FIRST SIDE IS COOKING, DON’T WORRY, BE HAPPY. IT WILL DEFLATE WHEN YOU FLIP IT OVER.
5. IF PIZZA IS COLORING ON ONE END MORE THAN THE OTHER, IT MAY BE OVER A HOT SPOT. ROTATE THE PIZZA SO THAT THE LIGHTER COLORED END GETS EQUAL TIME OVER THE HOT SPOT.