Homemade pizza crust is a great entry-level baking project. You don't need special skills or equipment (although having a stand mixer with a dough hook is helpful), and you can make great pizza… easily!
I like to use the Italian technique which is to make it the day before, cover and let rise in the refrigerator for 24 hours or more, then remove it an hour or so before using it to let it come to room temperature.
While the crust is rising, gather together the toppings you want to use. Also, be sure your grill rack is clean and you have plenty of propane or charcoal. Another dough option is our popular Sourdough Pizza Crust, also found in the Sourdough eBook and in our member area.
Neapolitan-Style Pizza Crust https://traditionalcookingschool.com/food-preparation/recipes/grilled-pizza/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Grilled+Pizza