It worked perfectly, and the pizza still had that great grilled flavor & texture. If you are afraid that your pizza dough will slip through the grates (like I was), feel free to lay down a large piece of aluminum foil brushed lightly with olive oil over the grates after you have heated the grill.I placed the chopped peppers & bacon, the baked clam strips, and the already prepared sauce on a large tray that I carried out to the grill when I initially placed the dough on the grill. Have your toppings ready to go before placing the dough on the grill! Once you flip the pizza crust, you will want to get the toppings on asap as the pizza will cook through very quickly at that point.Spoon herb butter over cooked clams and serve. ![]() Make sure the grill temperature is at least 550-600 degrees before placing the dough on. Add olive oil, wine, garlic, parsley and oregano and bring to simmer. ![]() You need the grill to be hot from the second you throw the pizza dough on it.You want the dough sturdy enough to not fall through the grill grates, but not so thick that the inside of the pizza dough doesn't get cooked all the way through. Don't roll out the pizza dough too thin! I would suggest about a 1/2 inch or so thickness.New to grilling pizzas? I was too! But here are a few tips to make sure your first pizza grilling experience is a successful one.
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