The first rule of good pizza is heat. You need a lot of heat to create those crisp, shatteringly delicate crusts that lift an ordinary pizza into transcendence. But here's a little secret: You can easily make this sort of crust in your home kitchen. In fact, with just a little attention, you can make a pizza at home that will blow away most any restaurant pie. And it is such an easy, elegant meal — a crisp, chewy slice of pizza with a slice of prosciutto, a glass of white wine, a little green salad — summer heaven! Here's how to bring that heaven to your own dinner table tonight. I admit we are a little obsessed with pizza, here at The Kitchn. It's so easy and it's so delicious too. And we are currently obsessed with perhaps the best way to bake a great pie, aside from a professional pizza setup or real woodburning oven (come on, how many of us have one of those?). Your grill.
You will get a terrific crust on a grill, and on an extra-hot grill it bakes up in a flash. Bonus: It doesn't heat up your kitchen.
If you want to try a pizza tonight or this weekend, here's everything you need, starting with the crust.
It's All About the Crust • Thin Crust Pizza - No rise needed! Whip it up and bake the pizza straight off. • Perfecting Pizza Dough - If you have time for an overnight rise, try this recipe from bread guru Peter Reinhart. • And if you're really stretched for time, just pick up a lump of dough at the supermarket or Trader Joe's.