Appears in Cook's Illustrated January/February 2006
Burnt or bland, most homemade versions of this restaurant classic can't come close. Could we make grilled pizza a success for the backyard cook?
The dough for our grilled pizza recipe was a challenge: It had to be slack enough to be stretched, yet strong enough not to rip. We strengthened the dough by using high-protein bread flour and increased elasticity by adding plenty of water ...