Man. You all are killing us with MPM submissions today. Having. hard. time. keeping. up.... Here's Jim O., who says:
Baked on the grill last week using a baking stone. I use a starter for the dough and let it rise two days before using. Crust brushed with Greek seasoning and olive oil, along with black and green olives, roasted red peppers, and shredded mozzarella. Nice change from the pizza sauce, etc.
Jim, how does the baking-stone-on-grill thing work? Do you find it has more of a baked pizza profile or more of a grilled pizza thing going on? I'm guessing the former.
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