1ballpizza dough (your favorite recipe or storebought dough)
1cupshredded low moisture mozzarella cheese
1cupsliced cremini mushrooms
½poundsmoked Italian style sausage(We are using fully cooked smoked sausage. You can do this in advance or just pan sear the sausage so it's completely cooked through before adding to the pizza.)
½red bell pepper, sliced thin
¼cupfinely diced red onion
¼teaspoonfinishing flake salt
pinch of red pepper flakes (optional)
Prep Grill: Prepare the grill for pizza method targeting 500 degrees on the stone. For our MAK Grill we set it at 450 degrees, we make sure we have an elevated shelf and place the pizza stone on the shelf. We then close the lid and let it warm up. After about 20 minutes, the stone should be running at 500 – 525 degrees F.
Prep Dough and Peel: Dust a pizza peel with flour and large grit cornmeal and roll out dough to a 12-inch diameter. Slightly move the peel back and forth to see if the dough will move. If it doesn’t, it’s sticking to the peel and you need to carefully lift one side of the dough and add more flour and cornmeal. Repeat on the other side until the pizza can easily slide on the peel. Do this before adding the pizza toppings.
Add your toppings: We recommend starting with the sauce, then adding the cheese, and finally any additional toppings (we're layering cooked sausage, red bell peppers, and sliced mushrooms). The more toppings you add to the pizza, the heavier it is, so be careful not to overload or the dough won’t easily slide off.
Grill Pizza: When pizza is prepared and the stone is at 500 degrees, slide the pizza onto the stone. Grill for 5 – 7 minutes, and then using the peel rotate the pizza 180 degrees. The rotation allows for even cooking on all sides. Continue grilling for 5 – 7 more minutes or until the bottom of the dough is golden, and the cheese is melted. Remove with the pizza peel.
Our favorite home made dough can be found from Ken Forkish.