https://www.cutoutandkeep.net/projects/the-gas-grill-method-master-instructions • Posted by GMC Group
Preheat the grill by opening the lid and setting all the burners on high. Close the lid and leave the grill on high for 10 minutes, then reduce the heat of all the burners to medium.
While the grill preheats, sprinkle your work surface generously with grits or polenta. We find that a cutting board, the back of a sheet pan, or a pizza peel works best. Place the dough in the middle of the surface and roll in the grits until the ball is evenly dusted. Drizzle the dough generously with oil (the oil helps generate the crispy crust). Then roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Your ultimate goal is to get the dough 1⁄8 to 1⁄4 inch thick. Shape your dough according to your grill configuration. Don’t worry about making it perfect—organically shaped crusts are part of the charm of grilled pizza.
Transfer your dough to the grilling area—we find that a pizza peel does this job the best—and pick it up by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table).
Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling until the bottom is well marked and golden brown. If your grill cooks unevenly, finesse the bottom by rotating the crust and/or moving it to another section of the grill. Once you become comfortable making pizza on the grill, this part of the process will become second nature to you and will contribute to a perfectly cooked pizza.
Once the bottom is well browned, use tongs to transfer the crust from the grill to the pizza peel or rimless baking sheet, then immediately close the lid of the grill; this will keep the grill at the ideal temperature. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding sauce, toppings, and/or cheese.
Before returning your pizza to the grill, switch the grill to indirect heat. (For a two-burner grill, turn off one burner. For three- or four-burner grills, turn off the center burner or burners.) Transfer the pizza onto the grate over the unlit section and close the lid. Grill until the bottom is golden brown and crispy, and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza 180 degrees after 5 minutes.
Remove the finished pizza from the grill, garnish, and season as directed. Slice and serve immediately.