PIZZA DOUGH

• Pizza dough may be purchased from the prepared deli or dairy section of the supermarket. If frozen, thaw dough in refrigerator. Follow package directions for rising.

• Fresh pizza dough may also be purchased from your local pizzeria.

• For ease in stretching or rolling dough, let stand at room temperature 1 to 2 hours.

• Roll or stretch dough on well floured work surface. Or, save a step and roll dough directly on floured baking sheet without sides. (If using a baking sheet with sides, simply flip sheet over and roll dough on the underside.) It is OK for dough to be irregularly shaped – just be sure to roll dough out to no thinner than 1/4-inch thickness.

• Once pizza dough has been stretched or rolled, place on a lightly floured baking sheet or pizza peel for easy transport to grill.

• Prepared thin pizza crust (12-inch) purchased at the supermarket can be substituted for the fresh pizza dough.

GRILLING PIZZA DOUGH

• Clean grill grates thoroughly. This keeps the dough from sticking.

• Preheat grill to medium heat. If your grill has multiple burners, keep one side of the grill cooler than the other side. If bottom of pizza is cooking too quickly, move pizza to cooler side to finish cooking.

• Use heat resistant spatula and tongs for checking the underside of the dough.

• The dough cooks quickly (1- 2 minutes). Check for grill marks once dough starts to bubble and puff. Check often to avoid charring. Grilling times are approximate.

• When the crust is set, flip crust over so the "done" side is up. Quickly add the toppings because the crust will continue cooking.

PIZZA TOPPINGS

• Keep organized. Have all ingredients assembled and close at hand.

• Because the pizza is cooked quickly on the grill there is not enough time for some raw toppings to cook through. All meat should be precooked or grilled. Some vegetable toppings such as onions, peppers, mushrooms or broccoli should also be lightly cooked.

• Pizza toppings can be prepared a day ahead. Shred cheese and prepare sauce. Marinate, then cook meats and vegetables. Cut meat and vegetables into bite-size pieces.

• Cooked leftovers such as chicken, beef, seafood, ham and vegetables make great toppings.

• Keep toppings refrigerated. Bring to room temperature before spreading over pizza.

• Spread a light layer of sauce on pizzas. Too much sauce can cause the crust to become soggy making it difficult to remove the pizza from the grill.

• Use toppings sparingly….less is more! Spread topping evenly over crust. If pizza is overloaded, the cheese will not melt and toppings will not heat through.