My wife wrote this in a facebook post… while we were watching TV, and I thought it was worth sharing. We first learnt this recipe from a LCBO magazine.

In a jug with 3/4 cup warm water, dissolve 1 packet yeast and 1 teaspoon sugar let it become frothy when it is frothy, add 1/2 Tablespoon of olive oil (extra virgin) spoon not scoop out 1 1/4 cups Tipo 00 flour (found at Italian shops) pour it onto a board and make a well, add a pinch of (sea) salt.

Pour the yeast mixture in to the centre bit by bit working it in moving flour in to middle to incorporate work with flour dusted hands knead dough a few minutes place in a flour dusted bowl & on the top of dough cover with a cloth and let sit in a dark corner of counter 1/2 hr or so.

Divide dough into up to 3 pieces ( you can do 1, 2 or 3) and roll out to desired thickness without it breaking. You can go very thin (2mm or so) if you use the Tipo 00 flour.

Heat grill both sides hot. Very hot. Crank it. When my temperature gauge says 700F, it’s ready. We actually had one of the (plastic) handles on the side of our BBQ melt off.

{You will later turn one side down to low when putting pizzas with ingredients on on to the grill}

Brush the rolled out dough with olive oil on one side, and immediately place oil side down 60 seconds. You will have to experiment as different BBQs are different, so have extra dough, or have a back-up meal plan.

Remove from BBQ, (pop on another dough if you have one), and oil the side that was not oiled, (it should be already up), flip it oil down, and grill 15 seconds just to set it.

(In the original recipe, where you aren’t using Tipo flour, then flip it over to the cooler side, and let it hang there)

Remove from BBQ, when side 2 (the one currently cooking), just starts to cook. You will finish cooking it later.

Do not flip the dough. Put on your sauce or oil on the side that is cooked the most, the least cooked side will go back on the low heat side.

Put on your ingredients, place back onto the grill on the low heat side with the other side on high cook until the cheese begins to melt (don’t pile on a lot) make sure crust is not burning. You need to keep the lid closed, and you need to keep the hot side cranked to keep the heat above up.
You can cook more doughes on the hot side, but keep the lid closed as much as possible. If you have help, have someone else open the lid just enough to slide the new dough in/out.