Grilled Pepperoni Pizza

Preparation

1. Lightly dust a Hexclad Hybrid Pizza Steel with flour. On a lightly floured work surface, gently stretch or roll the dough into a 12-inch round with a ½ inch border that is slightly thicker than the center. Transfer to the center of the pizza steel (do not preheat Pizza Steel) and reshape into a 12-inch round if necessary. Let rest while heating grill, at least 15 minutes.
2. Heat a grill on high to about 600 degrees.
3. Spread the tomato sauce over the crust within border. Brush border with oil. Top sauce with the mozzarella and pepperoni.
4. Transfer the pizza on the Pizza Steel to the grill, cover, and bake 5 minutes (the temperature will drop to around 500 degrees, don’t worry). Rotate pizza. Reduce heat to medium, and continue to bake until the cheese is bubbling and the crust sounds hollow when tapped, 2 to 4 minutes more (Check after 2 minutes The bottom crust should have some blackened spots but not be completely burnt). Remove pizza to a work surface and cool for at least 5 minutes. Serve with red pepper flakes, dried oregano, and grated Parmesan.