The first time I heard of making pizza on a grill all I could think of was, why would anyone want to do that? Now that I’ve done it more than a few times I can think of several reasons. Who wants to heat up an oven to 450°F or higher on a hot summer day? If you use a grill to make pizza, you can keep the heat outside where it belongs. Grills also better mimic a wood fired oven than your conventional indoor oven. Whether using charcoal or gas, the smoke from the grill will help give your pizza more flavor. It’s also dead easy. No, the pizza dough does not fall through the grill grates. Assuming you’ve properly heated the grill, your dough will form a lovely lightly charred crust. The trick is that you cook the plain dough first, on one side, on the grill. Then remove it, flip it, brush the grilled side with sauce and toppings, and return the pizza to the grill for final cooking. Easy peasy.

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