Pizza thrives on heat—lots of scorching heat to get that crust to spring into bubbly, blistered shape, to melt cheese, and to perform the too-many-to-count alchemical tasks required to turn a disk of dough into basically the best food there is. Which is why: It generates way more heat than most home ovens can, getting you closer to the fiery conditions created by a proper pizzeria’s deck oven.
Place an 8-oz. ball of pizza dough that’s been stretched to a 12"–14" oval over direct heat just long enough to create grill marks and stiffen the dough , about 45 seconds.Flip the dough over direct heat and cook 45 seconds. Slide to cooler part of grill and top. Cover the grill and cook, rotating pizza once, until crust is browned and cheese is melted, 7–9 minutes.
so is this one 😆