The crust is the backbone of the pizza, because without it, we would be left with a soggy mess of toppings. For Matt and Emily Hyland, proud pizza pioneers and shop owners, there's a unique charring quality that trademarks their crust, and it can only come from the hot grates of a burning grill.

Grills can be used to evenly bake and char a well-made pizza crust in minutes, though this technique can be challenging to perfect. The Hyland duo started out using wood-fired ovens to craft and bake their signature pies, but after opening their sister location, Violet, they opted to use a dual-fuel grill to char their pizzas.

Wood-fired ovens are primarily made of brick, which is a durable material that cooks the pies evenly. Grills, meanwhile, source their heat underneath the food, cooking it from the bottom up, and are wonderful alternatives that can create the same crisp crust and smoky flavor.