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In the summertime, Michelle Boland loves to cook pizza on the grill, perhaps because, as pastry chef at Davio’s Northern Italian Steakhouse in Lynnfield, she is the first to admit that her talents lie more in baked goods than in classic barbecue dishes. Plus, “I love being able to cook outside with a cocktail or two and have it be something other than cheeseburgers or chicken,” she says. Boland’s speedy shortcuts may be frowned upon by Neapolitan pizza purists, but they should get pizza from flour to table in about an hour. This dough recipe takes a page from Davio’s, with adaptations for home cooks. R
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