""Turn on the right and left burners, leaving the center burner off," he explains. "I cook the pizza in the middle section, which creates a hot, even cooking environment similar to an oven.""
""A pizza peel is essential, and a baking steel can also be useful," he says. "A pizza pan can help absorb some of the grill's intense heat - this prevents dough from burning.""
""One trick is to preheat the pan on the grill, then remove it and place your dough directly on the grates," Gemignani continues. "This reduces the risk of scorching while still giving you that nice grill finish.""
Use a gas grill by turning on the right and left burners while leaving the center burner off to create a hot, even cooking environment in the middle. Aim for 450–475°F with the lid closed to mimic a wood-fired oven, and begin with about four minutes of cook time, adjusting as needed. For blistered, bubbly crust, place the pizza directly on the grates. Essential tools include a pizza peel and optionally a baking steel; a pizza pan can absorb intense heat to prevent burning. Preheat the pan on the grill, then remove it and place dough on the grates for grill marks while reducing scorching.
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