Another way to cook the crust in the grill without it sagging between the grates is to make the dough stretch it out into a many small ones or a large puzza the put it in the freezer and let it get stuff. This make the crust totable to the grill. Cook one side then flip add topping to a heated upside that just cooked and while the other side is cooking your toppings are melting and cooking. Just control the temp by not having it so high. Slow and yummy is the key.

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