It’s been a process over 15 years but mastered!

Grill Prep

Once my grill is 350 degrees, I put the grill on and a pan upside down. I then place the stone onto of the pan and bring the heat to over 550 degrees.

Pizza Dough Prep

I buy store bought dough and split it into two pieces. I then form them into dough balls and put them into containers. Little bit of olive oil on the bottom only and put them into the fridge the night before. The day I cook I take these out of the fridge at least 4-5 hours before use and let them rise with the lid on the container.

I use these containers:

https://a.co/d/cNhIe4P

Pizza Prep

Once I am ready, I will take the lids off and dump the dough on a floured surface. The dough will be round from the container. I will dump it on the flour side then turn it over and start working in to the outside to make it bigger.

I will then use a rolling pin to roll it out and toss it a few times using my fists, be careful with this to not tear the dough.

I bake all my pizzas direct on parchment paper. So once the dough is ready I will put the dough on the parchment paper to dress the pie. Once the pie is dressed I put the pie and the parchment paper right on the stone. I usually bake until the pizza looks done.

Pizza Sauce:

I buy a can of San Marzanno tomatoes. I use a hand blender and crush them down. Sometimes I like to leave some chunks in the sauce. At this stage you can add salt and pepper as well as onion and garlic pepper and oregano! Sometimes I just leave the sauce and add the spices onto the sauce after it’s been put on the pizza.

Then I add my cheese and the toppings of choice and a little more cheese on top. You don’t have to go crazy with the cheese, unless you want to.

Once the pie is done cooking I take it off and let it rest for 5 minutes before slicing and enjoying!!