Most grilled pizza recipes call for you to plop a pizza dough onto a hot grill, add toppings, and cross your fingers. The result, at least from our experience, is an inconsistently cooked (or completely scorched!) crust and undercooked toppings.
You too? That’s why we’ve moved our grilled pizzas off the grill grates and into a No.12 Field Skillet. That’s not to say the pizza is entirely removed from the grill—in fact, our grilled vegetable pizza has more smoke and char flavor, because we first cook toppings directly over the fire, then move them over the dough, which is baked inside a cast iron skillet placed over the heat of the grill. The skillet’s excellent heat-distribution helps create an evenly baked crust, and moving the pizza from skillet to table couldn’t be easier (no more stuck dough!).