DON’T
…use a gas grill.
The temperature won’t get high enough. To achieve the ideal crispy-smoky crust, you need a really hot fire, courtesy of hardwood charcoal or charwood.
…be traditional.
Seasonal toppers—corn, zucchini, herbs—make for a fresher, lighter pie. And to help the cheese melt more easily, add ingredients in this order: olive oil, cheese, remaining toppings.
…step away from the grill.
Once the dough is on the grates, the pie will be ready in about 5 minutes—if it takes 8 minutes or more, either the fire isn’t hot enough or the toppings are too thick.
DO
…build your fire on only one side.
A cool area to rest the crust is key while you’re adding the toppings, or else it’ll blacken—in a bad way.
…start with room-temp dough.
If it’s too cold, the gluten won’t “relax” and it will…
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O, The Oprah (Digital) - 1 Issue, July August 2020