I was skeptical at first. I mean, soft raw dough on a piping hot grill grate? I was so sure it would fall right through I had Round Table on speed dial. But after reading Heidi’s Pizza Post, I decided to go for it. I’m so glad I did because it was so much fun and it really worked! I used Deb’s recipe for the dough as a guideline, I doubled it and replaced half of the flour with whole wheat. It was my first attempt at homemade pizza dough and it was so simple I will never use store-bought again! I rolled it out a little thicker than I normally would to promote stability, and formed 2 oval crusts. I prepared the sauce and all of the toppings ahead of time, knowing that when the grill was up to heat it would be a race to the finish.
We grilled some italian sausage and portabello mushrooms along with our “indoor pizza staples,” onion, red and green peppers, and pepperoni. Once your grill is up to heat, take a calming breath, and go for it!