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Grill, cook, slice, and grate whatever toppings you like firstâmore on the best in the minuteâand have them at the ready. You'll be adding them as the pizza is grilling, and the dough will only cook 1-2 minutes per side. High-quality olive oil is also a must-have for the tastiest crust.
If you have time at this point, you can let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to 3 days. Cover the dough with the upside-down mixing bowl or a clean kitchen towel while you prepare the pizza toppings. When ready to make the pizza, tear off 2 pieces of parchment paper roughly 12 inches wide. Divide the dough in 2 with a bench scraper. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper.