The closest thing to wood fired pizza at home (short of importing a pizza stove) is grilling the pizza dough. The first time I discovered this, I thought, “Why haven’t I been doing this the whole time?” It’s fast, easy, and creates a crispy crust. I’ve made pizza with a pizza stone and baked it on a baking sheet before but I think this is the best way.
I use my trusty, never fail, pizza dough recipe. Cut it into 7th’s to make personal pizzas, and anything you don’t use, put into separate zip lock bags and refrigerate. Later in the week if you decide you want calzones, pizza rolls, or whatever, you have the dough ready to go.
Roll out dough to desired size on a well floured surface so it doesn’t stick. Here, I made individual sizes. Use the rolling pin to transfer dough to a baking sheet.
Grill about a minute thirty on each side.
Add whatever toppings you want. Start with a thin layer of tomato sauce, cheese, then put toppings on last. I used black olives, mushrooms, red onion, and red bell pepper.
Put pizza on a baking sheet and broil for 2 minutes or until cheese is melted and bubbly. Add fresh basil. Because it is the right thing to do. I have to use basil frequently so I remember that I have a basil plant to water. It almost died twice this week.
A good trick to keeping your husband from eating off your plate: Make an all veggie pizza.