Grilling Pizza Dough

Dough rested for about 24 hours in the fridge.

Portioned to about 6oz each then rolled to about a 12" round.

I make sure there is a little flour on the surface then place on hot grill.

After a few minutes turn it over.  If you grill is hot and the dough  is cooked it wont stick.

It might get a little charred but that's okay.  It's a grilled pizza.

Sometimes they puff right up!

Now that's a Hot Pocket!

 Once they are partially cooked you can stack them up and save them until you are ready to top them.  I put a stone on one side of my grill and let it heat at about medium high for 30 minutes are so.  Then you can finish your pizzas on the stone with the lid closed.  It gets pretty hot in there.  Almost like a pizza oven.