RiversideLen
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The night before I made the dough in my food processor using 50 grams each of semolina and whole wheat and 125 grams of KA AP, a tsp of sugar, 1/2 tsp of yeast (I could have cut that in half) 1/4 tsp of salt and 150 grams of ice water and a scant tbsp of olive oil. The dough was slightly sticky and very easy to work with. The next day I preheated my grill with coals in the highest position. I stretched the dough out by hand, absolutely no snap back, on an oil pizza pan. Sauced it, then put parm and mozzarella on it and took it to the grill. I rotated the pan every 4 minutes and about 8 minutes in I could smell some burn so I checked the bottom crust, and it was burning some. Then I lowered the coals one notch and continued for 4 more minutes for a total of 12 minutes on the grill.
I took the pizza inside and not satisfied with the top I placed it under the broiler for a minute or two.
As you can see, the top crust remained pale but it was done and had a little crunch to it. The topping was not quite as dark as the pic shows. I sliced wedges and examined the bottom, there was moderate burning. I have a tolerance for some burn so I ate some. It tasted good.
What I have learned, I need to have the coals to a lower position or use an indirect heat method. If I do this again I will lower the coals 2 notches and see how that works.
