Sunday Dinner: Grilled Pizza With Clams and Bacon

My hypothesis was simple. A pizza shell would work better for grilling than dough because it would be less brittle or prone to tears.

I was incorrect.

The first thing the shell did when I put it on the grill was break nearly in half. The shell was rather thick and dried out much quicker than fresh dough. Worse, it pitched a tent, going convex on me and letting the toppings roll off onto the grill surface.

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