A Pizza My Heart

My sister, Romy, and I regularly make grilled pizza over the summer. Without fail though, one of us has a minor panic about the process because no matter how many times we’ve done it before, something is always different. 

All Images by Kirsten Valentini

There are two big variables in making grilled pizza: your dough and your fire. 

I could buy pizza dough and eliminate the panic there. But I don’t and I won’t start because I like to keep things a little stressful. 

I could use a gas grill and create a more consistent cooking environment. But I don’t and I won’t because my father insists we use charcoal. 

While I don’t have tricks to make this process less stressful, I can advise that you have to be prepared to accept an imperfect pizza. Regardless of what it looks like, it will probably taste pretty good. 

All toppings are welcome on my pizzas: all the cheese, veggies, pesto, tomatoes, even an egg (Romy’s newest signature move).