The first time my husband and I grilled pizza, we burned the bottom to a crisp. The second time we tried a pizza stone, but that didn't get hot enough to give us the char we wanted. For our third (and fourth, and fifth) attempts, we tweaked the dough's thickness, the heat intensity, and the timing. We asked grill master friends for advice, and then finally, we hit the sweet spot.
Needless to say, all this troubleshooting came in quite handy when we decided to grill pizza for our porch party earlier this month! Here are 5 things we learned in our quest for better grilled pizza:
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