Thin grilled pizza crust question
I recently went to Bob and Timmy's grilled pizza shop in Providence, RI. I would love to replicate a pizza they served. They served regular oven pizza which looked just like plain pizza. But I had the very thin grilled pizza and it was great.
I would imagine that the pizza dough recipe for both pizzas were different. Has anyone produced a great thin grilled pizza? Love to know how you do it compared to a regular crust oven pizza.
Hello, bearzie. Here's a post from a few months ago that might be helpful.
We make grilled pizza all the time, and it is one of our favorite meals. I use hardwood charcoal, but my sister makes it on her gas grill with great results, also. The thickness of the crust is really an individual preference, but we like ours pretty thin. Regular purchased pizza dough is perfectly fine or you can use the recipe from Al Forno in Providence.