Never Again- Again

In July I told you I would never again make Snickerdoodles without adding cinnamon chips. Now I'm telling you again, I will never again make pizza...in the oven! The grill is the place for cooking pizza! If you peruse any cooking blogs at all, they've been telling you all summer to cook your pizza on the grill. THEY WERE RIGHT!

Here's my dinner...

here's Karen's dinner. See any difference? We are a two root beer brand family.

And here's Karen's dinner a little later.

I used Our Best Bites (of course) recipes for their pizza dough and sauce. Here's my tips for total success. First read everything Sara wrote so you know what to expect. Get your barbecue quite hot. Spray or oil the grates, and brush one side of the dough with olive oil. Immediately after putting the dough on the grill (oiled-side down), turn your heat down as low as you can or use indirect heat. That side of the pizza cooks rather quickly, so keep an eye on it (which is kind of hard to do because you need to close the lid on the barbecue to let it cook). Just peek at it after about 2 minutes. When you see nice little brown lines on the underside of the dough, flip it over, but put it on the upper rack if you have one. Then add your sauce, cheese and toppings of choice and close the lid again. As soon as your cheese is melted, the rest of the pizza should be cooked and you are ready to experience the best pizza you've ever made. You have made pizza at home, right? Pizza is all about the crust, and this is the best crust ev-er.