Pizza night is the best. A round of crispy dough topped with melting cheese and salty meats and fresh, just-cooked vegetables? It never fails to bring a smile to my face. I went through a period a few years ago when I might have been a tad bit obsessed with making the perfect pizza. I was obsessed enough to crank our oven up to 550 degrees in the middle of a Boston summer, making our apartment basically uninhabitable. I did not care. It was all in the service of pizza.

We might not be dealing with record temperatures and humidity here in the Bay, but I’m still wary of forcing the oven to its highest limits in the summer. But pizza on the grill? Totally do-able. I’ve been wanting to try making grilled pizza for ages, but…gah, it seemed so finicky. Pizza dough can be insufferably sticky, and visions of grill grate disasters plagued me. I was worried for no reason. Pizza on the grill is way easier than you might imagine. And fun, besides.
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