pizza dough (from the Weber cookbook)
1 package active yeast
1.5 cups warm water
4 cups flour
1 tsp sugar
1 tbsp kosher salt
3 tbsp evoo
Alexis helped out with the dough and after letting it rise for about an hour and a half, I shaped out some pizza crusts. Making each on their own piece of parchment paper for easy handling. I fired up the Weber again (medium fire, direct heat) and grilled two crusts at a time. The goal is to cook one side, take it off the grill to put on the toppings on the grilled side, then back on the grill to cook the bottom side. It's really only on there for a couple mins each time. The goal is to get a nice thin crispy crust with an melted top. Overall, this one was a lot of fun but I think I overcomplicated things a bit for myself by having all those extra types of toppings and there was definetly no need for 6 pizzas for just the two of us. I think next time I'll keep things simpler by making only one or two pizzas and saving the rest of the dough for strombolis.
My favorite was the hawaiian pizza, and Alexis' favorite was her pesto, mozzarella, and tomato pizza.