It had to happen sooner or later...so I'm glad it happened sooner. I evenly spread charcoal into the grill and set a blaze to my bbq. I...HAVE MADE FIRE! Once the grill had a good temperature going, I added the rack and set my pizza stone on top of it. I closed the grill and let the stone heat up.
Using the wonderful Mozza dough that I made earlier, I flattened it out, brushed with olive oil, spread marinara on top, carefully placed balls of mozzarella on the sauce and then very lightly seasoned the crust with a bit of Creole for a small kick.
When my face melted off after opening the grill, I knew the temperature was just right. I threw the pizza from peel to stone and let that bad boy grill! The final taste of the charcoal grilled pizza added so much more than the conventional oven does. The pizza went straight to my belly.
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