The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 8, 2009
I've never been happy with pizza crust I made in my oven. This is a huge improvement!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 6, 2009
I agree, it stuck to the grill, but my hubby(who does most of the grilling) came to my rescue and saved the pizza. It tasted great, will do again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 1 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 5, 2009
Great idea, but pizza stuck to grill!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 2, 2009
This is a great way to make pizza ! Everyone really enjoyed it. I was a little reluctant, but excited to try this. It was actually pretty easy and tasty . Thanks
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Karen

Cooking Level: Expert

Home Town: Chula Vista, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 30, 2009
The best way to handle the dough on the grill is to make personal size pizzas. I put them on a grill rack until they are cooked on one size and then put them directly on the grill. It's also a great way for everyone to have just what they want for toppings. I was able to make 4 pizzas this way. It's best to cook any veggies first. So very good, thanks~
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by GIMESUN

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 29, 2009
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 29, 2009
I am giving this a 5 star rating even though I didn't do it "right"...I got everything started and then noticed my grill was out of gas...hate that! I also changed the toppings a little to my families favorites, but despite the changes it is a serious winning recipe that I have now prepared to make again at the request of my husband, who raved about the crust as having, "really great flavor!"
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 26, 2009
I have to admit that I don't follow the toppings. I only use the recipe for the crust. We grilled it over a low flame the second time and that worked better for us. We use a pesto for the sauce and throw on whatever toppings we desire. Our extended family raved about this pizza (and I believe the crust was a huge part of that compliment!) Thanks!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by Allrecipes

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 26, 2009
Awesome recipe!! Just like the last person I made four small pizzas, that made it easy to flip with one spatula. Besides they fit on a regular plate when done, for easy serving. Also, I found it helpful to turn down the fire on my gas grill while I placed the toppings on. I turned it up at the end to help melt the cheese. One last note I pre-broiled my toppings with cooking spray to ensure they were not raw tasting. Thanks for great recipes all the time.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 22, 2009
This is definately a "practice makes perfect" recipie. The grill burnt the bottoms before the top cheese melted all the way. I did cook my toppings first and made four mini-pizzas instead of two mediums, cooked two at a time with hubbys help. the dough was excellent, made the bread machine make it and it did need about a half cup more water and it was still pretty stiff but you need that when working on a grill.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Denise T.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 22, 2009
I normally don't stray too far from a recipe's original instructions, but I'm just terrible at making dough so I cheated and bought a pre-made frozen pizza dough ball at the grocery store. Followed the rest of the directions and it was fabulous! Can't wait to make this when we have guests. We're already thinking up all of the toppings we could try. We live in the country, and there are a few pizza restaurants within driving distance, but none that we think are all that. Will be making our own pizza from now on! Thanks for the recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Swidgen

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 22, 2009
THIS.IS.TO.DIE.FOR. Seriously, this is one of the best things I've ever made. I still can't believe I made it myself! I used half whole-wheat flour in the dough and made 5 individual pizzas. I found it was easier to get the dough on the grill in 5 pieces rather than 1 big piece. (try roasting garlic and then spreading on the pizza instead of pizza sauce..it is heavenly).
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 18, 2009
Amazing! I think if heaven tasted like something it would taste like a homemade pizza on the grill. My suggestion would be not to pour the sauce and toppings over the uncooked dough. The pizza will turn out mushy and hard to pick up with your hands to eat. First, let the dough sit on the grill a bit until it stiffens up and rises. Next, scatter spoonfuls of tomato sauce [don't cover the entire area of the dough with sauce] evenly across. Spread out thinly sliced pieces of fresh mozzarella, shredded parmesan, and cheddar cheese over the pie along with your other favorite toppings. Works great on a gas grill but the best would be if you have a charcoal grill... the pizza will pick up a nice smoky flavor and taste like it came fresh out of a brick oven.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 17, 2009
I made the dough as written and it was fantastic! The finished product rivals one of my favorite local boutique pizza places. The only change we made was topping choices. Was also very good with pesto instead of tomato sauce. Thanks Doug!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 16, 2009
I probably shouldn't review this yet since I didn't follow the directions exactly. I was impatient, hungry and have been trying to make this for a week now but haven't had the time it needs. After I let the yeast mixture rest I put all dough ingredients in the mixer plus garlic and basil and let go for 5 minutes. Then tried to knead it but it was way to stiff so I let it proof for 1 hour. It was fairly pliable after that so I stretched it out in a 13x9 pan, well oiled both sides of dough and put it on the grill (without the pan of course). It came out really thick, between 1/2 and 3/4 inch thick. Topped with my own sauce and some mozzarella/parm mixture. It was decent but not great. I like a thinner crust anyways. So if anybody else is impatient like myself-please do not do it this way. Take the time and follow the recipe. I will try this again in the next few days and follow the recipe all the way. It's got to be great with all of the 5stars it has received.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by LpnLab

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 15, 2009
We were very surprised how well this worked. It's amazing how much better this tasted compared to pizza on a stone in the oven.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 15, 2009
This was soooooo good!!! The changes I made that really seemed to work were: I brushed olive oil onto the dough before I grilled it. Then I took the dough off with 2 spatulas, and put it on a baking sheet, brushed the uncooked side and flipped it back onto the grill by hand. I cooked that side slightly less than the first side, only about 1 minute. Then I took it off the grill again and dressed the pizza, adding my favorite toppings. Turned the grill down to low and put the pizza back on for about 7 minutes. Long enough to melt the cheese and heat up the toppings. It was AWESOME!!! My young daughters and my husband raved about it. This is a keeper!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 8, 2009
This was awesome. I had never made dough before, but I had no problems what so ever. While letting it rest, I put it in my oven that I put on 170. I used a jar of sauce instead of making it. Cooking all to the toppings before hand is necessary. Make sure if you use fresh mozzarella that it is cut in smaller pieces or it won't melt.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Gabe Grant

Cooking Level: Expert

Living In: Salina, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 8, 2009
Great tasting and fun recipe
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 4, 2009
I tried this today and found it really easy, I as a little eager, so let it rise about 3 times, and it didnt hurt a bit. I loved someone else's tip about precooking the toppings and having it all ready to top the pizza once flipped. Looking forward to trying many different combo's of toppings. I am thinking left over tri tip with blue cheese and mushrooms...I will let you know.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 172) reviews
« PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?