Grilling pizza has a lot going for it: It’s novel, it gives you even more reason to fire up the charcoal, and it’s as close as you’ll ever get at home to that chewy, slightly charred crust of Neapolitan pizzeria fame. Tested many times, this dough is hearty enough to stand up to a hot grill but tender enough to yield a crispy crust; all you need to figure out is how to top it.
Game plan: This dough is easy to work with and very forgiving. You can make it up to 2 days in advance and let it rise in the refrigerator instead of at room temperature. When you are ready to grill, take the dough out of the refrigerator and let it warm up for about 20 minutes before dividing and rolling.