Reply #8: I have spent so much time with Boboli [View All]

[Tab]

but they just don't cut it.

Try the thin crust. I apologize for the misdirection. I didn't even know until I was in the store today that they had more than one kind of crust, but looking at my post I see I put up the photo of the "classic" crust which I honestly have never used.

Also consider that some supermarkets, deli areas usually, will often sell balls of dough for like $1.50 or something. Regardless, it's not the dough. You can screw up the best dough in the world if your heating system doesn't cut it.

Since you're on propane, I hate to say it, but I'm not convinced you're going to get satisfaction. What I like to do on my gas grill is heat up some natural-food-aisle New England pizza, because it works enough to melt the cheese and give it this great flavor, but it's not strong enough to cook (which doesn't matter, as it's frozen anyway). That said, I live in New England, and I have never been able to get my grill hot enough to do raw dough during the wintertime (and it was 30 below the other day).

Pizza stones are cheap, like $15 or something, well worth it; dust it with white cornmeal first. Unfortunately, as I said, I'm not convinced you'll well on what I'm envisioning your boat's propane grill is. Somehow you'll have to figure out how to prebake it. You may be stuck with Boboli, sorry to say.

- Tab