Reviewed: Jun. 24, 2005

Okay, I didn't follow the recipe exactly. I did use a Pillsbury pizza dough but cut it in half and stretched it thin. That turned out great. I used regular pizza sauce plus whatever we felt like eating that night. It turned out to be the best pizza, bar none. It didn't even taste like a pizza you would make at home. It was so good that I am now going to have to make it again. We made it on a charcoal grill and it turned out just fine. I would say that it does take two people to do this, though. My husband held the grill top while I used the spatulas to flip the pizza, put the ingredients on the pizza and then to take it off the grill. But it was a fun thing to do. I will definitely be making this again, probably tomorrow.

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LOLMANSON

Cooking Level: Expert

Home Town: New Ulm, Minnesota, USA

Living In: Kasota, Minnesota, USA

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Reviewed: Jun. 7, 2005

Great pizza crust!!! I well be making this again!

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PATTY33

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Reviewed: Apr. 11, 2005

I give this a recipe 5 stars because it is the best tasting pizza there is - my husband agrees! Although, I did have to put it under my oven broiler because the cheese wasn't melting and the crust was cooking too fast. I cheated and used my bread machine to make the dough. I had to substitute with fresh oregano (a little less than called for). I added the garlic and oregano last to the bread machine pan. I used a different sauce than the one in the recipe, and we used our own combination of toppings. Next time I will substitute 1 cup of beer in place of the 1 cup water - as another pizza dough recipe I have calls for.

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MinxyBaby

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Apr. 4, 2005

I've always been disappointed by homemade pizza, but this recipe definitely was not disappointing! It was really great, and will be great for cookouts this summer. I just had to be really careful because my grill doesn't heat evenly. This was good with a variety of toppings.

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DEBORAHJOMILLER

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Reviewed: Dec. 14, 2004

We have used this recipe over and over again. We have thrown many Pizza on the Grill parties and people love the idea and, most of all, love the taste of pizza on the grill. We top ours differently, even using traditional pepperoni or olives and mushrooms. One time, I grilled mushrooms, onions and green peppers and topped it with that for a delicious veggie version. Use any topping you like -- this is a keeper!

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JMYBFTLVR

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Reviewed: Dec. 9, 2004

This was fantastic. I shared some with our dear neighbors. The mom called an hour later and said she felt terrible, it was so good she kept eating it and her kids didn't get any! We will never order take out pizza again. Thank you.

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mominpa

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Reviewed: Nov. 10, 2004

Pizza on the grill is SO easy! I was a sceptic about it (falling through the cracks, not cooking evenly, etc.) -but it turned out great. I did put my pizza under the broiler to really get the toppings hot without burning the crust, but that may not be necessary depending on your grill. I will use this for a pizza night when everyone puts the toppings they want on individual pizzas.

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BE Hawaii

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Reviewed: Nov. 10, 2004

This was great! I was amazed at how quickly that dough cooked. We adjusted the toppings to suit family preferences, but the dough itself needed no adjustment. It came out beautifully chewy and flavorful. Grilling it on high heat does mean you really need to watch it carefully to prevent burning. Perhaps people who had problems with burning were expecting it to take longer or made the pies too thick. We loved it. Thanks!

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HOMERMC

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Sep. 11, 2004

We loved this pizza!! Be sure and flour the area that you are working with the dough! Also, if you put the oil on the grill, wait till it burns off a bit and you won't have as many flames! And don't put oil on the dough or that too will ignite flames, resulting in a blackend crust!

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RANEYC

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

Living In: Spencerport, New York, USA

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Reviewed: Aug. 23, 2004

Dough was a little dry, I added a tad more oil. My family loved it! It was so easy! I couldn't imagine how it would work on the grill, but it was very easy.

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MidMo Gal

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Reviewed: Aug. 1, 2004

I only used the Dough and Technique from this recipe. But isn't that the fun of cooking - Winging it with what's on hand? The technique for grilling worked well on our Charcoal grill. Just control the air flow to the coals. You want it hot, but not nucular meltdown. For ease of use our first time out, we made 4 small pizzas rather than the 2 larger ones. The first two we cooked were a little thicker and didn't turn out as nice as the second batch that I made a touch thinner. Moving them off the grill to add the toppings helped a lot. Also turning the dough to avoid hot spots and evenly cook is advised. This isn't an item you can walk away from while it is cooking. But the cooking is so quick you won't feel like a slave.

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Karlie

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Reviewed: Jul. 31, 2004

Good idea, but it didn't work out very well for me. I used whole wheat flour and the first time I mixed up the dough it was a complete flop - so dry that couldn't even knead it. Second time around I used an extra cup of water. I also ended up using an extra cup of flour but it was at least usable. We had a terrible time getting our dough on the grill grate without it folding up on itself. Very tricky. The edges got burned by the flame. I think the idea has potential, but it wasn't worth the 2 hour wait for the dough to rise. Next time I will try kneading the garlic and herbs into my usual pizza dough recipe and also try the aluminum foil trick (I should have read the reviews first! It would have helped a lot!)

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PRINCESSANDPEA2003

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Reviewed: Jul. 30, 2004

The pizza base is especially great. I made the dough in my breadmaker on DOUGH setting & cooked it in the oven, as I don't have one of those fancy BBQs...YUM. If two pizzas are a bit much, you can freeze the other base once it is rolled out!

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JAYDUP

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Reviewed: Jul. 22, 2004

This recipe strikes me as closer to authentic Italian pizza rather than the American version of pizza. The flavor was very good, although I did have a bit of trouble with the dough burning in places.

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HAWNTER

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Reviewed: Jul. 20, 2004

YUM! What a great way to make pizza even better! I have made this three times already since the start of the grilling season. The dough tastes so much better when it's grilled. Thanks for a fabulous recipe!

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JUSTJACKIE

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2004

Soooo good! We tried making the dough and it did not work so well...not sure what went wrong...we bought premade dough from Trader Joes (strongly recommended if you have a Trader Joes). You can easily kneed in the garlic and basil to premade dough. We made our pizza Margarita style (fresh mozerella and tomatoes). YUM YUM YUM!

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KCRCOOK

Cooking Level: Intermediate

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Reviewed: May 10, 2004

this was excellent. I followed others advice and used aluminum foil. I was to afraid to try it bare on the grill, I didn't want it to burn. I used fresh mozzerella and fresh basil and pizza sauce instead of tomato sauce. My husband and toddler loved it!!

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AKSTAFFORD

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 24, 2004

My dad & I made this together and we had such a great time! We rolled our crusts very thin and made 1 Margherita style with mozzarella, parmesean & fresh basil, the other was pineapple rings & ham. We made the sauce with olive oil, fresh garlic, 4 tomatoes & 1/2 an onion. We simmered it in a pan and added salt & fresh basil before topping the pizzas with it. We're making these again today for our house warming party!

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Aug. 12, 2003

I had never used yeast before, so my first time making this was a little hard, but, WOW was it good after I had mastered it!!! My husband was amazed, and my kids had fun helping me make the dough. I've e-mailed this recipe to several friends. It's awesome!!

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JENWOLFE

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Reviewed: Jul. 18, 2003

This recipe produced surprisingly delicious results. My 13 year old was able to make these pizzas with minimal supervision, except Mom did the grilling! I used a pizza stone placed directly on the grill to prevent my grill from mess.

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COLLETTEONTHENET

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