As I have mentioned a time or two, Joe does the grilling at my house. I don’t even know how to turn our grill on. Since I wrote that post, Joe has branched out and discovered the brilliance of grilled pizza dough. Seriously. Have you ever heard of grilled pizza before? I hadn’t, and I was skeptical when Joe first mentioned it.
As you may already know, our two-year-old oven croaked about six weeks ago. We have spent the summer using the microwave, George Foreman grill, and our gas grill to cook.
I would be remiss if I didn’t also admit we’ve run a few things over to my mom’s house to bake. She was not at all happy about that. She’s also vocal about her unhappiness, so we kept the oven borrowing to very limited occasions.
Prior to our broken oven, we had homemade pizza every Sunday night for dinner. It’s our family’s tradition. I’m too uptight to deviate from our planned menu. Every Sunday, I feel like we’re committing adultery by eating the wrong food. I can’t help myself. A couple of weeks ago, Joe told me he’d read up on grilled pizza dough, and he was going to try it. “Grill a pizza?!” I scoffed. “You can’t do that.” He was undeterred, and he tried it anyway. I’m so glad! Joe’s grilled pizza dough is awesome. The first time he grilled it, he had the grill a little too hot and left the pizza on a little too long, but the pizza was otherwise amazing. The second time, our pizza was perfect. I don’t understand the difference between grilled pizza and baked pizza. If you understand it, please enlighten me. The crust was much lighter and airy than any pizza we’ve ever had. It was perfectly crisp on the outside, nicely browned and crunchy, and on the inside, it had the lightest and softest texture. I can’t gush enough about our grilled pizza crust. It was just delicious. On to the recipe. Joe used our old standard favorite pizza dough recipe. I’ve typed it out for you below.
This is a sponsored conversation on behalf ofÃ‚ SearsÃ‚ and BlogFrog. The opinions are mine along, and the text is written by me.Ã‚
© 2012 – 2018, Tara Ziegmont. All rights reserved.