For gourmet pizza, look to the grill

07/2/2013 | Post-Standard (Syracuse, N.Y.), The

Try something different this Fourth of July weekend by skipping the hamburgers and hotdogs and grilling fresh, crispy and customized pizzas. "The key to making a great grilled pizza is shaping the crust," said CIA chef Howie Velie. "Start with fresh dough, and roll or stretch it so the center is about 1/4-inch thick. I prefer to keep them small in diameter so they are easier to manage and get off the grill."

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Post-Standard (Syracuse, N.Y.), The

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