« Reply #13 on: July 02, 2013, 09:55:55 PM »
If you cook the pizza dough about 50-60% ( once you have is ready to load ingredients) THEN add ingredients, it will help all the components get cooked at about the same time.
Plus - you get rid of some moisture in the dough, and this helps with the crust texture - especially when cooking on a solid surface such as stone
This is a good idea. I'd suggest that if you do this, flip the crust so the "cooked" side is the one you put the ingredients on and the "raw" side is on the grill. This can help make a more evenly cooked crust. The other suggestion is to make sure all of the ingredients that need cooking (meat, mushrooms, etc.) are pre-cooked before putting on the par-cooked crust. You just want to heat them up and melt the cheese.
David
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