Hubby and I tried this using Jay's Signature pizza dough from here using these directions for grilling. It had the potential to be good, except lots of problems. Our crust was uneven in thickness and the center, being thinner than edges, cooked faster to the point of starting to burn yet the edges were still too doughy. What it doesn't say here but should, is use oil on the grate between each pizza crust. The first one came loose okay, but the others did not. They were a bit difficult to turn over and of of 4 crusts we started with, only 1 really turned out, 1 was in pieces and the other two went to the dog. We took these off the grill and topped one while the next was cooking. We had to finish these in the oven to heat the toppings and melt the cheese as they were burning over the coals. This was def a two person project. Maybe this works better if you use a gas grill? Even though the directions said high heat, it didn't work well for us. The crust dough itself was great, too bad we messed up it grilling it...
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