Reviewed: May 24, 2012

I tried this for my family tonight, we thought it was ok, my 4 year old didn't like it at all, he had just a cheese pizza. I would agree with a couple of others about lowering your heat, high is just too much. (I still like my pizza stone) I think that this would be great for a outdoor party modified for appetizers.

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Reviewer:

SBK28

Reviewed: May 22, 2012

Though I used a different dough, I used these instructions, and toppings - it was incredible! THank you for teaching us how to grill pizza - it was so very good, even the one we burned was amazing.

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Reviewer:

Becky C

Cooking Level: Intermediate

Reviewed: May 19, 2012

That was excellent!! I used my own toppings and divided the dough into 4 so we could all have our own individual pizzas. I was worried about making one too big my first time out. But YUM! Best pizza ever!

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Reviewer:

Raevynsfire

Cooking Level: Expert

Home Town: Brunswick, Ohio, USA

Living In: Bellingham, Washington, USA

Reviewed: May 12, 2012

This crust is AMAZING. The garlic and fresh basil really add something special, plus the char marks from the grill.. oooh so good! I add my own toppings, like ricotta cheese and garlic/olive oil sauce and broccoli. I will never make pizza inside again.

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Reviewer:

katybo

Cooking Level: Expert

Home Town: Pittsgrove, New Jersey, USA

Living In: Langhorne, Pennsylvania, USA

Reviewed: Apr. 24, 2012

Loved the crust. We'll roll it out a little thinner next time, but it was delicious. This cooks really fast on the grill! We had to move the pizza to the non-heat side of the grill to let the cheese finish melting. We added jalapeno cheese sausage for a protein.

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Reviewer:

bunchofms

Reviewed: Mar. 29, 2012

This may have been one of my most epic meals. I did use bread flour instead of all purpose. I put all the dough ingredients into the bread maker on the "dough/pasta" setting. When it finished, I put the dough onto a floured counter top and divided into 4 balls. I kneaded each ball a little and formed into a thin crust. I them coated each crust with olive oil prior to grilling. No problems with sticking! Used a canned pizza sauce and deli slices of mozzarella. I would highly recommend using the slices instead of shredding cheese, it allows you to get a nice thin even amount of cheese I altered the toppings to my liking (mushroom, sausage, olives). YUMO! Make sure to go easy on the sauce, cheese, and toppings so it cooks evenly.

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Reviewer:

snsyum

Reviewed: Jan. 28, 2012

I made this but I think i was so afraid to burn the crusts that I did not leave it on long enough. Also be careful to not overload the pizza. All the toppings seemed to prevent the center of the pizza from cooking through.

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Reviewer:

Cook and a half

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

Reviewed: Jan. 23, 2012

A suggestion that I have that we do to help keep the crust from burning is to use a baking stone. It also helps the cheese and toppings cook more even without worry of burning the crust. We do this for my kids highschool friends and they loveit. They get way too much bad pizza:)

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Reviewer:

ifeedhungrycampers

Reviewed: Sep. 23, 2011

yum! added some oregano to the dough and basil to the garlic oil to brush on before adding toppings....so good! the kids had a blast making their personal pizza. took it off the grill to put toppings on assembly style. then put back on grill until cheese was melted. Thanks ! we will never get take out pizza again!

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