I have found that the best grilled pizza uses fresh dough, just a few quality toppings, and is cooked over a charcoal fire. This Instructable will help you to make an excellent grilled pizza to share with your friends, or keep for yourself.
Step 1: Starting the Grill
I start by getting my grill going. Using a premium hardwood charcoal with a chimney starter makes for a much better tasting pizza. You will want one side of your grill hot, and the other side to be more of a medium temperature. Once the grill is lit, you can move inside and work on your dough while the grill heats up.
Step 2: Making the Dough
To make the dough I combine ¼ cup of warm water with 1 tbsp yeast and 1 tsp of sugar, then stir to dissolve the yeast. I let the mixture stand until bubbly, about 5 minutes. While waiting on the yeast mixture, I put 2 cups of all purpose flour, 2 tbsp of olive oil, 2 tsp of granulated garlic, and ½ tsp of salt into a food processor and run it for about 5 seconds. Then I add the yeast mixture and run the food processor for another 10 seconds or until it is all blended. Next I turn the food processor on and drizzle in just enough water (not more than ½ cup) for the dough to form a ball that cleans the walls of the food processor. I leave the food processor running until the ball rolls around about 25 times. I divide the dough into 2 balls and lightly wrap them in cling wrap to rest.
Step 3: Toppings
While the dough is resting and rising, I get out my toppings and put some olive oil in a shallow bowl for brushing onto the crusts. I find that using diced, fire-roasted tomatoes and fresh chunks of mozzarella really brings out the slightly smoky flavor of the crust. While lots of toppings can make for an awesome pizza, they tend to overwhelm the flavor of the crust.
Step 4: Pizza Magic
Now that the grill is hot, the dough has rested, and the toppings are ready, it is time to start making pizza magic. I flatten the ball of dough into an 8 inch crust on a flour covered counter top and brush the top with olive oil. I place the crust, oiled side down, onto the oiled, hot side of my grill. While it is cooking, I brush the top with more olive oil. When the bottom is done, flip the crust over and onto the cooler side of the grill. At this point I go ahead and add my toppings and close the lid of the grill. The trick now is to get the toppings warmed up and the cheese melted without burning the crust.
Step 5: To Prevent Burning or for Lots of Pizza
To get around the problem of burning the crust while heating the toppings, I have often grilled all of the crusts first. Then I put two pizza stones on the grill and let them warm up. When they are ready I put the crust on the stones, add the toppings, and close the grill for them to heat up. This way the toppings are nice and hot with melted cheese and the crust is lightly smoky and not burnt. This is also a good thing to do if you are having a party and want to make a lot of pizzas.
Step 6: Time to Enjoy
Now it is time to sit down and enjoy the best grilled pizza ever.