I have been wanting to try this for a while and glad I did. This is the best crust and worth the time. I mixed it in my KitchenAid mixer for a little over 4 minutes with the dough hook. I think a few people said to brush the crust instead of the grill, good idea, it caused flare ups so I let them calm down and brushed the crust. It took a little longer than I thought it would to cook though. I had all 4 burners on high, the temp on the grill said 500 when I put it on and I left them on high. I had everything ready in prep bowls to put on. I did close the lid and let it cook. I wish I would have timed it but had time to do a few things while it cooked. I used canned pizza sauce with some fresh basil sprikled on and pepperoni and cheese for toppings this time as a test (I think I'll make a chicken alfredo next time for myself) and split the dough into 4ths. I only did one and have froze the rest so I hope it will thaw and be just as good. It reminds me a lot of Space Aliens crust (a local ND, MN chain) so that's great. I have a Pampered Chef LARGE grilling spatula (about 8 inches wide) that works great to move these. It's a perfect recipe for people who like different toppings and would be fun for a BBQ with friends. Thanks for the great recipe.
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