Reviewed: Jun. 4, 2010

Fantastic Recipe! My husband and I make this weekly during the summer. Here's a fun tip: make a little extra dough and serve breadsticks with the pizza! Simply stretch the ready-dough into sticks about 6 inches long and a couple inches thick, and instead of folding basil into this portion of the dough- throw in some fresh Italian seasoning. We brush on some all-natural Italian dressing while they are grilling and they come of the grill tasting great!

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brittnee.blom@gmail.com

Reviewed: Jun. 3, 2010

Thank you for this recipe! I made the dough per instructions and it was lovely. We did use different toppings onions, peppers, tomato, hot sausage, and mushrooms. I precooked everything but the tomatoes. It tasted wonderful. We will make this again!

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Alicia C.

Reviewed: Jun. 2, 2010

Very good.... kept it simple,fresh tomato sauce,basil from my garden and fresh mozzarella!!!!

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Daniela

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Rome, Lazio, Italy

Reviewed: May 28, 2010

This crust is phenomenal. It was perfectly chewy. They brown really quickly so be prepared.

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QDsMaMa

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

Reviewed: May 19, 2010

i don't put all of the topping on my pizza...but this is my go-to dough recipe. the only changes i made were added garlic powder (i like my pizza thin and i found that when i roll it out, the garlic tends to make the dough tear) and dried basil. i also live 6000 feet above sea level...and i found that i only need two and a half cups of flour. great recipe!

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mvorous

Reviewed: Apr. 12, 2010

Very good! I decreased the amount of salt though, our first try at this was a little salty for my liking, but the second go at it (with half the salt) was amazing. Great way to impress your friends too...well at least the friends who don't know how to cook!

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Reviewer:

gswaine

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 5, 2010

The best. takes 2 people to do a good job grilling, though

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arden pearce

Reviewed: Jan. 15, 2010

I am a big fan of the grilled pizzas, but like some other people I definitely had trouble keeping the bottoms of the crusts from burning at first. I brush olive oil on the grates, get the grill as hot as I can, par-bake the dough, throw the toppings on and slide the pizza to the side and off the flames, keeping the grill as hot as possible, but the pizza away from the flames is key to melting the cheese & cooking toppings while not burning the bottom of your crust.

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jjm1982

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

Reviewed: Dec. 26, 2009

great flavors!

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Gina

Cooking Level: Expert

Reviewed: Nov. 23, 2009

Pizza on the grill is absolutely the way to go. My kids and their friends request this ALL the time. Can't imagine bothering with making pizza from scratch and putting it in the oven.

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