Just another alternative way of doing things... yet, Oh what a way! I brought out my large, cast iron skillet, fitted a dough to it, and prepped the grill to get some generous hickory smoke going. I first let the dough rise in the pan.
Cooked the dough a little bit, then loaded the toppings-- sauce, 4 Italian cheese, salami, shredded chicken breast, olives, onions, bell peppers, sliced garlic, and jalapenos. This is the kind of pizza better cooked at a lower temp so that the dough can develop a full flavor.
Here, the pizza does not look all that much more different cooked as when started, yet there is some coloring tinge from the smoke infusion.
...But let's check out the bottom crust
I was absolutely delighted by the way this pizza turned out. Crispy crust with a well developed fluffy interior, and a burst of flavors from the toppings-- a real pizza pie