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Registered
Join Date: Jun 2007
Location: Lake Oswego, OR
Posts: 6,305
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Hey. We do this all the time. We do not use our stone, just the grill. There is a trick however.
1) Heat up the grill. I do medium hot. I suppose full blast could work but I have hesitation on that.
2) Slide the dough on the grill. don't worry about losing heat. The direct heat from underneath does the trick here.
3) Pull off the dough when the BOTTOM is a little tan. The top will not be done.
4) Flip the dough and put the toppings on the tan side.
5) Put back in and finish up.
You will be amazed. It is that good.
Larry
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