Can someone tell me why grilling pizza by the lake isn't a Chicago tradition? It seems to have so many quintessential Chicago elements- pizza, Lake Michigan, and eating outside in the summer.
I tried it for the first time last night at Montrose Harbor. It was my wife's idea and I must admit I was pretty skeptical. I thought the dough would just ooze through the grill and onto the coals. But that wasn't what happened at all. The heat of the grill made the dough start cooking instantly! And the rest is history. After one flip we added our toppings as it continued cooking. The end result was chewy, crispy and delicious. You can find the complete recipe we used on my wife's food blog
. Try it out sometime this summer- it could be the next great Chicago tradition (though I don't think it'll work for deep dish)!