Reviewed: Jul. 11, 2003

This recipie is great with any topping! I took mine off when the crust was done, but the cheese wan't all the way melted, so i stuck it in the broiler to make the cheese bubbly! The frill flavor is really good!

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ANNIBELL1116

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Reviewed: Jun. 15, 2003

What a great & different way to have pizza! Used floured aluminum foil trick mentioned in previous review and worked great. Kept grill at 250-300 degrees to keep from burning. After flipping, brushed crust w/ garlic-infused oil and topped w/ thin tomato slices, fresh basil & fresh mozzarella slices. Excellent!

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JECRABTREE

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Reviewed: May 9, 2003

Wonderful pizza! The crust was nice and crispy. The grill was a little too hot-medium heat would be better. I took the pizza off of the grill to add toppings so I wasn't so rushed. Will also sprinkle crust with a little cornmeal next time. Very easy and quick meal.

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ADYAM

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Reviewed: Apr. 8, 2003

I loved the flavor of the crust, but I made the pizza twice and both times the crust was tough and chewy. I had never made pizza dough before. My first time to use yeast. Could someone please respond here to let me know what I did wrong? I had trouble with the proofing. It took longer than 10 minutes to proof. Maybe old yeast? I used regular salt not kosher, dried basil not fresh, but I think everything else was the same. I'd really appreciate it! Thanks!

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SOUTHERN_GAL12000

Cooking Level: Expert

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Reviewed: Mar. 1, 2003

Love this. I will not ever make a different pizza again. We have changed the recipe a lot in the topping area. We use apples, onions, lots of garlic, and other things. The dough is awesome, and cooks perfectly on the grill.

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MRJERZ

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Reviewed: Jan. 27, 2003

We have been making this pizza on our gas grill since last summer and have not cooked one in the oven since! Even though it's winter. My husband just rolls up the garage door and cooks! For those that had trouble, keep working at it. Grill med. hot, put the dough on a sheet of aluminum foil dusted with flour so two people can flip it right on the grill. Slick. I have been baking home made breads and pizza dough for over 30 years so maybe that is why I had no trouble. I don't know but what I do know is we LOVE THIS PIZZA! thanks for this keeper!

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Flashsmith

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Reviewed: Dec. 18, 2002

i used a pampered chef pizza dough and put it on the grill with the toppings. it took forever and the dough was not cooked and then later it was burnt. very disappointed. i guess it just wasn't meant to be for me :-(

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BREAKFASTBELLE

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Reviewed: Oct. 6, 2002

This pizza is superb. Yes Superb. All the herbs were great. Nothing needed to be changed. Make sure you have four hands available when putting all the toppings on the pizza. YUMMY!

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ELIZABETH AND JOE

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Reviewed: Oct. 4, 2002

great, very easy... especially for those hot days when you don't want to turn on the oven!!! Be careful not to get the grill too hot, you might burn the 'crust' before the cheese is melted.

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CARLY_SHELL

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Reviewed: Sep. 25, 2002

This didn't really work out for me. The bottom was overcooked (burnt is more like it) before the cheese melted. Maybe it was my BBQ but I had it on the lowest setting possible. I think I will stick with my pizza stone.

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CARRIELL

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Reviewed: Sep. 18, 2002

The dough was great, but I had a REALLY difficult time cooking it on the grill. It stuck to the grill )even though oiled) and didn't not cook evenly. I think next time I'll use the same recipe but cook it on a baking stone...

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MICKEYPOO

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Reviewed: Jun. 23, 2002

I really thought this was going to be difficult to do, especially the part about cooking bread on the grill, but I was surprised when it cooked just right. The flavors are fantastic together. Pretty neat.

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CRUNCHY TACO

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Reviewed: Jun. 8, 2002

I didn't think this recipe was outrageously magnificient, I decide to use it on the stove with a grill skillet and it burned the crust a bit. SO with the 2nd part of the dough thenext day I made it in the oven and made it a circular pizza instead of rectangular, i used red onions instead of the roasted peppers. and it was a lot better in my opinion, I think its too much with the fresh tomatoes plus the roasted red peppers, just too sweet. I used oregano instead of fresh basil on top of pizza. The crust is a WONDERFUL recipe anmd will defintaley use it again. Overall with my way it was spectacular.

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CHEECHEE

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Reviewed: Mar. 6, 2002

OH MY GOSH, I loved this. I will never make another kind of pizza again! The crust is so wonderful and it is not that hard to do. It tastes like a pizza you would order from an italian restaurant! YOU MUST TRY IT!

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Allison

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2002

We absolutely Loved this Pizza!! The crust is the BOMB!! I will use this crust for every single pizza I make including my artichoke pizza!! We did our pizza on a pizza stone and it turned out great!! Next time we will do it on the grill if weather permits:)

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FERBONIA

Home Town: Modesto, California, USA

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Reviewed: Sep. 4, 2001

This was wonderful! The wonderful "outdoors" taste that the grill imparts to the pizza truely elevates it to the next level! Cooks very quickly- I pulled mine off the grill and onto a baking sheet while assembling the toppings. Make sure you knock your coals down so it cooks on a lower heat, and evenly.

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