The reason pizzeria pizzas taste have such an amazing texture? They employ special super-high heat ovens that can reach temperatures of around 800-degrees. Your home oven simply can’t keep up.
But your grill can. Unlike your oven, grills aren’t interested in keeping a consistent temperature, so they won’t shut off when they reach 500-degrees. MEANING, you can recreate pizzeria-like crust at home, you just gotta head outside.
The Kitchn states, “he first step is assembling the toppings and brushing one side of the dough with olive oil — it helps to brush the grill too, but I don’t find that it’s necessary. My coals are medium hot, just enough for nice grill marks but not enough to scorch the dough. You want two zones, one hot for the first grilling, the other cool to finish the pizza with the toppings. The toppings in the photo are goat cheese, caramelized red onions, sauteed zucchini (which you can’t see), basil and a wee bit of Parmesan.”
Suh-weet. Grilled Pizza!