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We are going to grill pizzas tonight with friends. The other day I tried grilling pizza for the first time. It was absolutely delicious. I used a 70% dough, kalamata olives, artichoke hearts, sauteed portabellas, baby greens, and prosciutto.  


I was running between 750-800 degrees according to the dome thermometer. I'm trying to decide if I should go a little cooler or go with a drier dough.






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