8slicesfresh mozzarella cheeseI used Belgioioso - a ball of cheese packed in water and found in the specialty cheese section.
.25cupchopped, fresh basil
.25cupgrated Parmesan cheese
cornmeal for dusting pizza stone
Instructions
To cook directly on the grill
Preheat to 500 degrees. Oil your hands and press dough out into desired size and shape, and place on an oiled sheet of aluminum foil.
Place dough on grill and cook for one minute with the lid closed. Flip dough over, spread sauce and lay cheese slices on top.
Close the lid and cook for 5 to 7 minutes, until golden brown and cheese is bubbling.
To cook on a pizza stone
Place the stone in the grill and heat at 500 degrees for one hour. Press dough out on a floured work surface to desired size and shape and place on a pizza peel sprinkled with cornmeal.
Spread a light coating of pizza sauce over prepared dough within an inch of the edge.
Place cheese slices on top of the sauce.
Slide pizza off the cornmeal coated pizza peel directly onto the baking stone. Close the lid and cook for 4 to 8 minutes, until golden brown and the cheese is bubbling.
Carefully remove pizza from grill with the pizza peel and sprinkle with basil and Parmesan cheese.
Allow pizza to rest for one to two minutes before slicing.
The amount of cooking time will vary depending on the size of your pizza, how you cook your pizzas, how many toppings you have on your pizzas, and how many times you open the lid to check your pizzas!!
To check your pizza while it is cooking, you need to barely crack the lid open and look inside to check the crust color.
Obviously, the more times you open the lid, the longer your pizza will take to cook.
One hour to heat the baking stone sounds like a long time, but it took the full hour for my grill to reach 500 degrees!
For perfectly shaped pizzas, use a pizza peel with cornmeal.