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While being stuck at home this year, I definitely experimented more than I normally do, and this summer was very much focused on the grill!
My grandparents gifted me an electric grill, which while I'm sure most grilling people might scoff at, made it easy for me. I'd tried cooking on a charcoal grill that we bought at IKEA, but it's been tough for me to get the hang of. This electric grill was a great way for me to cook using a familiar method, but do it outside so as not to warm up my house too much.
I'm a big fan of Trader Joe's pizza dough - it makes it SO easy to just roll, add your toppings, and make a great pizza at home! Kris is also so good at rolling it out super thin, which I just love. I had seen a few people talking online about grilling pizza, and being a big fan of Byrne's Grilled Pizza here in Indianapolis, I had to try it out!
I asked Kris to roll out the dough super thin like I like, then tossed it on a baking sheet to take outside to the grill. I put my electric grill up to the highest setting (because even its highest isn't much more than 350F once you add the food), oiled both the grill and my pizza, and flipped it onto the grates.
I let the dough firm up a bit, and then I flipped it and added my sauce and cheese before closing the lid. I kept an eye on it and after a few minutes had nice vertical grill marks on the bottom, so I rotated it 90 degrees to get the cross-hatch grill marks. A few more minutes, and the cheese was melty and the edges crispy! I didn't time it exactly, but will next time I do it so I can be more precise. However, it's really up to you how crispy the edges and how melty the cheese you like it!