Most directions I’ve seen for grilling pizza involve throughing the dough directly onto the grill grates. While grill marks look cool, I find that burnt dough doesn’t taste very good. So I just use a baking stone. I actually use two, I have one that broke and then I put another one on top of that, I find that helps to distribute the heat a little better.
I also put the dough on parchment paper. It makes sliding the pizza onto the stone a lot easier. You can also roll out all of the dough before hand and stack them on top of each other with a piece of parchment in-between.
.25 oz. pkt. active dry yeast
1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. salt
shredded cheese (part skim mozzarella)
Dissolve yeast and sugar in water; allow to rest for 8 minutes.
Add in the flour and the salt.
Mix with hands or a wooden spoon until dough comes together.
Turn dough onto a floured surface and knead for 2 minutes.
Divide the dough into two or three equal pieces (depends on how big / thick you want the dough)
Dust a surface with flour and roll the dough out, ~12-14″ diameter circle, add more flour as needed to keep from sticking.
Place the dough on parchment paper.
Spread sauce over crust and top with cheese and desired toppings.
Bake at 500 degrees for 8-12 minutes, or until edges are golden.