Directions: 

• Fire up the grill. Pizza will cook best on a hot fire. The ash should be white/gray. A gas grill should be turned to high. Make sure you allow the grill enough time to heat up.

• Roll out the dough. ( I prefer a thin crust, however, thicker crusts will work).

• Slide a well-floured peel underneath the dough. Cornmeal will also work well. Then, carefully slide the dough on the grill.

• Keep an eye on the dough. Depending on the heat of the fire, the dough may cook rather quickly. Slide the peel (or spatula) underneath to loosen the dough and to check for doneness. The dough may start to bubble at this point. "Pop" the bubbles with a fork or the edge of the spatula. Don't be alarmed at grill marks on the dough but do not over cook! The dough should be firm, just starting to turn color.

• Using your peel (or spatulas) remove the dough from the grill and flip it over on your floured table, cooked side up. Carefully coat the top of the dough with olive oil (it will be quite hot, so be careful.) Complete the pizza with your favorite toppings. Do not go overboard with toppings.
  For grilled pizza, less is more!