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We tryed grilled pizza on the gasser this weekend. Prepared a simple dough with 3 c. flour, 1 c. water, 1 tsp. yest, salt and a couple of Tbsp. olive oil. One rising, then divided into 4 balls and refridgerated for about 6 hours. Brought to room temp before grilling.

Set grill on high one side and other off. Pressed out dough on parchment strips. Oiled top well, then flipped over onto cool side. Dragged over to hot side with tongs. Cooked up beautifully. Topped and place bakc on grill. Started on hot side until dough was done, then moved over to cool side to finishing melting cheese.

Yum Yum

We have a gas grill with 3 horizontal burners. We also use an inexpensive square kiln shelf (purchased from a pottery supply company for 25% of what you'd pay for a pizza stone that's made from the same stuff). We use a lower, indirect fire and put a generous handful of corn meal under the pizza. We also tend to use pre-formed corn meal crusts for our pizzas. However, we cook/roast a huge variety of breads, meats, veggies, etc. on the grill...often using the stone to spread the heat. Especially during the summer, this helps with keeping the house cooler and the a/c bills lower.

We "grilled" pizza on our smoker (Big Green Egg) last weekend. We had so much trouble getting the dough transferred off the pizza peel onto the pizza stone in the grill, we ended up just doubling it over and making calzones! I will definitely try cooking the pizza on a cookie sheet first and then transferring to grill. What a great idea - Thanks!!

This is the method I arrived at after some trial and error this evening, before reading this post. One word of caution is that, depending on the heat of your fire, the crust can go from raw to burnt in a very short amount of time, so be ready to move it to a cooler part of the grill very quickly.

got it from Pizza On the Grill by Elizabeth Karmel available at Jessica's Biscuit

raw dough on the grill works fine. We put a healthy dose of olive oil on the bottom to prevent sticking. Works like a charm though I appreciate that the vision of raw dough on the grill did frighten me at first.

@acidspit: I haven't seen Cook's Illustrated recipe, I've been making it this way since ever 2004, right after I burnt my first crust trying to assemble the pizza while keeping it on the grill.