How to make grilled Pizza

I stumbled on this method of making Pizza at after a series of total failures baking Pizza in the oven with and without the use of a Pizza Stone. We tried a wire mesh pan that we found at Walmart that worked in a pinch if you make dry pizza dough for that pan; I liked it better than the stone in the oven. Oven Pizza drips more often than not, setting off smoke alarms, messing up the oven and the stone. On the Grill, if dripping occurs, you can just leave the stones in the grill, and burn off the mess. A quick scrape and the stones are ready for next time. (Do not wash your stone with soap and water.)

My method to make the pizza dough is really easy and much less messy because I have found a way to eliminate most kneading. The trick is to whisk the ingredients together in a liquid state then finish mixing with a big wood spoon, and then add flour as you fold the dough in the final step. I also have an easy shortcut on how to quickly shape the pizza dough.

Making Pizza in the oven:
Cons-
• You have to heat the pizza stone to 550 degrees F for at least 15 minutes before use.
• Too much toppings and cheese often times causes dripping that smokes up the house and sets off fire alarms.
• You can’t burn the stones clean in the oven without smoke and alarms going off.
• The crust is not as crispy in the oven as on the grill.
• Cook time is from 10 to 14 minutes.
Pros-
• This is a good rainy day option.

Making Pizza on the Grill:
Pros-
• The stones can get as hot as 700 degrees F, or greater, within 5 minutes.
• Too much toppings and cheese that cause dripping do not smoke up the house or set off alarms.
• Crispier Crust on the grill that the oven due to the hotter stone.
• Shorter cook time: from 5 minutes to 8 minutes.
• Easy cleaning; just burn the stones clean in the grill! (Takes about a 10 minute burn depending on the mess.)
Cons-
• Not good on a rainy day.

HAPPY PIZZA TIME!
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