Grilled pizza is simple to make and has a crisp yet chewy crust. Making grilled pizzas can be the basis for a summer party. Make smaller crusts for individual pizzas. Grill both sides of the dough, and have a basket full of grilled pizza crusts alongside a variety of toppings when guests arrive. Each person tops his or her own, and you heat them on the grill. Both charcoal and gas grills work well.

Prepare a hot grill fire. Have ready:

Shape the dough as for Pizza Margherita. Place one piece of dough at a time on a lightly floured cookie sheet or a baker’s peel. Gently shake the cookie sheet or peel back and forth until the dough slides a bit. If the dough is sticking, lift it up gently and throw a little more flour underneath it. Slide the dough directly onto the grill grate. Watch for the dough to firm up as the bottom cooks. When it is firm enough, about 5 minutes, flip it over, leave it on the grill, and top with your selected ingredients; or place it cooked side up on a floured surface (to prevent sticking), add the toppings, and then return to the grill. Use less topping on a grilled pizza than one baked in an oven to ensure heating throughout. To cook the topping and melt the cheese, cover the grill.

Another grilling method that produces an incredibly crisp crust requires a pizza stone or baking steel.

Prepare a hot grill fire, and place a baking stone or steel on the grill grate, cover the grill, and preheat for 45 minutes to 1 hour. Have ready:

If using a charcoal grill, at this point you need to add more coals: Carefully remove the grate and stone or steel, add another chimney of lit coals (oven or pit gloves are essential here), then replace the grate and stone. Shape the dough as for Pizza Margherita, place on a lightly floured cookie sheet or baker’s peel, and add the desired toppings. Gently shake the cookie sheet or peel back and forth until the dough slides a bit. If the dough is sticking, lift it up gently and throw a little more flour underneath it. Slide the pizzas onto the stone or steel, cover the grill, and check for doneness every 5 minutes. The pizza is done when the crust is well browned, the toppings are cooked or warmed through, and the cheese is melted.