The dough isn't too bad though you normally have to make that from scratch and not purchase the pre-made stuff. If you're making on the crust on the grill itself, it tastes delicious to making it in an over since there's a nice smoky flavor imparted to the crust. From my experience from making grilled pizza, I slightly bake the pizza crust in an oven until it's slightly solid then I put the toppings on finish cooking on the grill. It can be somewhat hard to put raw dough on a hot grill so that's the method I use to do that.
You are viewing a single comment's thread from:
For the green egg I bought a pizza stone.
Ah ok, I thought you put it directly on the green egg. The pizza stone makes it easier to lay it out but the bottom crust doesn't develop some nice burnt crunchy spots.