I know there are as many different pizza cooking methods and options as there are people grilling pizzas; however I was having trouble with 'consistency' and saw this particular set up on someone elses post on EggHeadForum.com, tried it twice and had the best two crusts yet...So, this one works for me and after cooking about 40 pizzas, this set up seems to have produced the MOST perfect crusts to date.
If you are having trouble with your crusts not being done in the middle...give it a whirl.
The recipe for this particular pizza includes:
1 Package Boboli Pizza Sauce
1 thin crust Pillsbury Pizza Dough (traditional)
1/2 small can of sliced Mushrooms
3 medium Roma Tomatoes sliced very thin
1/2 medium White Onion sliced paper thin and chopped
2 red peppers (roasted from a jar) chopped
1 Fresh Green Pepper sliced thin
3/4 Lb. Italian Sausage (pre-grilled in the kitchen; sac religious I know)
2 cups Mozzarella cheese (shredded)
1/2 cup Colby Jack cheese (shredded)
5 Garlic Cloves (diced and cooked up with the sausage)