Knowing how to make your own pizza dough is great, but figuring out what to do with it (besides practicing your Ninja Turtle-worthy air tosses, of course) is the next challenge. Since it’s summer, head to the grill. Cooking pizza over an open fire gets results close to brick-oven pizzas -- smoky and charred, yet soft and airy -- and it’s far easier than learning to successfully spin the dough over your head.
Step 1: Prep
Heat your gas grill to hot-as-hell, or as high as it'll go. If you're cooking on charcoal, use direct heat.
The pizza cooks quickly, and you won't have time to be running around, so gather all your toppings while the grill gets to the correct temperature. Anything you like on a pizza you'd cook in the oven will work just as well on the grilled pie.
On a floured surface, stretch out 8 ounces of pizza dough into a thin circle. Brush the top side with olive oil.
Step 2: Grill
Place dough on the grill, oiled-side down. Brush the other side with olive oil. Let it cook for about 3 minutes, until bubbles form all along the top.
Use tongs to flip the dough over. It should come off easily.
Step 3: Top
Quickly top the pizza while the second side cooks. Be careful not to overload it. Close the lid and cook until the cheese starts bubbling, about 3-5 minutes.
If the crust starts to scorch, move the pizza to a cooler part of the grill or lower the temperature.
Pull the pizza off the grill and let it rest for a few minutes before slicing it.