I recently went to Bob and Timmy's grilled pizza shop in Providence, RI. I would love to replicate a pizza they served. They served regular oven pizza which looked just like plain pizza. But I had the very thin grilled pizza and it was great.
I would imagine that the pizza dough recipe for both pizzas were different. Has anyone produced a great thin grilled pizza? Love to know how you do it compared to a regular crust oven pizza.