This pizza lends itself to simplicity, using the freshest ingredients. This is perfect for summertime, when fresh tomatoes and basil are readily available.
Adding additional toppings - mushrooms, peppers, thinly sliced onions, etc., will make it harder to get the pizza on and off the grill. It's feasible, but first, try it with minimal toppings: tomatoes and cheese; or tomatoes, fresh basil leaves and cheese (the red, green and white of the Italian flag): that's the classic and delicious Italian Margherita pizza (scroll down to the last photo) - named in 1889, in honor of Italian Consort Regina (Queen) Margherita.
Step 1: Prepare Dough
Since this article focuses on the grilling aspects of the pizza, and rather than repeat what can be found elsewhere, general procedures for making pizza dough (search for pizza dough) can be used, such as:
I'll provide a recipe here, that we've used successfully for the grilled pizza. A thin-crust style, elastic dough is essential. This dough recipe will make four pizzas. It was adapted from the America's Test Kitchen TV cooking show.
2 cups bread flour
1 tbs sugar
1 teaspoon (or envelope package) yeast
1 tablespoon whole wheat flour (optional, adds texture and color)
1 cup water
1/3 cup olive oil
Stir ingredients together for 1 1/2 minutes.
Remove dough from bowl, cover with towel, and allow to rest for one hour in a warm location.
Cut dough into four pieces. Roll out each piece, and let rest for 15 minutes.
Then, roll out each piece to about 9 inches in diameter. Stack the rolled dough rounds, dusted with flour and separated by waxed or parchment paper (see photo), until you're ready to grill the pizzas.
A wooden "pizza peel" (photo), like those used in pizza restaurants, will come in handy. While it isn't essential, it will make the following steps easier. To find a place to buy an inexpensive pizza peel, look in the phone book for a restaurant supply shop that has a storefront address and sells to the general public.