I love this recipe because although it does not have a super well developed flavor, it's really good and I can decide to make pizza at 5:00 in the evening. Both times I've made it I've put the pizza directly on the grill--no stone. I feel like I have a choice between scorching the bottom but getting the dough nice and crispy or leaving it a little too doughy. My grill gets very hot--maybe up to 700 degrees. I have a pizza stone, but haven't been using it. Would the stone conduct the heat more evenly so that I could get the dough off before it gets too dark or would the stone scorch the bottom even faster because it would get so hot?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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