In the summer (and the winter, if you can swing it), there’s no better tool for cooking homemade pizza than your outdoor grill. It’s simply the hottest domestic heat source you can get your hands on, and turns out that crispy, smokey charred crust that makes great pizza actually great. (Note: works awesome for your wok, too.)
Cambria from The Kitchn recently an outdoor party, and discover some great tips for using the high heat to your advantage, not just for burning it, and a two-zone fire to get it perfect, every time.
By the way – those black bits? That’s what you going for.
Check it out: 5 Tips for Better Grilled Pizza [The Kitchn]