It's true.
Pizza night is always where it's at: throwing the dough, ladling out the sauce, tossing on the cheese. And more cheese. But getting a piping hot pizza with a perfectly charred crush is hard to pull off in your average oven. So if you share ourenthusiasm, but are short a brick oven, the best tool is likely in your backyard. You guessed it—the grill. Here, our editor in chief Adam Rapoport shows us how it's done.
Hand-crushed tomatoes, mozzarella, and pesto are always tasty, but there is anOnce you close the lid of the grill, resist the urge to check on your baby. The pizza needs to cook at about 500 to 600 degrees for around seven minutes to finish properly, so don't open the outdoor oven and let the heat escape. Patience is a virtue here, we promise.While the pizza is cooking, ready your garnishes. Chiffonade your basil, gather your spices, and grate some Parmesan .
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