First, start with 1 pound of your favorite pizza dough at room temperature. (Tip: Trader Joes pizza dough is perfect on the grill.)
Next, decide on the ingredients. I use pizza sauce and grilled veges (no cheese!) and Terry likes cheese and sausage. You will need to cook the vegetables and sausage (or any other ingredients) before topping the pizza.
Turn on the grill and use tongs and a folded paper towel to rub the grates with vegetable oil. I confess, I’ve never done this step and my pizza comes out fine.
Sprinkle the back of a sheet pan or cookie sheet with flour. Using your hands, spread the dough out into a thin rectangle. Or you might opt to make mini-pizzas and have everyone top their own. (And mine never come out round or square -- oblong or blob-esque is the shape.)
Carefully slide the dough directly onto the grates. Close the grill and cook for 2 – 3 minutes. (It miraculously doesn't ooze through the grates.)
Using tongs, gently lift the dough to check the bottom. It should be light brown.
Using your tongs, turn the pizza dough grilled-side up. Grill for 1 or 2 minutes.
Remove from the grill to add ingredients.
You may want to brush the pizza with olive oil before adding sauce. Add sauce and toppings. Return to grill. Close and cook for another 2 – 3 minutes.
Using your tongs, lift the crust to check for a brown crispy bottom. If the dough is browning but the toppings still need more time, lower the heat and let cook for an additional 2 minutes.
Transfer pizza to cutting board. Cut and enjoy!