You were looking for different ways to cook pizza- how bout on the grill. Can't see the trouble of using the pit being worth it but who knows? >Recipe for red<
My neighbor just got one, its awesome. If you are going to do pizza on a charcoal grill DO NOT use lighter fluid. The dough will absolutely caputure the lighter fluid taste. I still use a charcoal grill to slow cook baby back ribs.
I don't know. Maybe if you use a pizza stone to make the bread come out right. The idea of a smoky pizza appeals to me on a Memphis BBQ pizza, but not on some others. Still, I will try it. On my gas grill it wouldn't be smoky with no fat dripping in the stones . . . pretty much like an oven. Not bad for the sumertime, who needs to heat up the kitchen.
