Originally Posted by salt and pepper
Kayelle, If you use a dome over the pizza, the crust will not get crispy. I say, don't cover. If your not using a stone I would roll out the dough and cover, let rise for 15-20 minutes before adding toppings Then place on the grill. Grill the the pizza over the hot side of the grill (without burning) turn 1/2 way ,then finish on indirect side of the grill. I hope this helps, any questions, fell free to PM me. Joey
I make my grilled pizza with a Webber Kettle, with the domed lid on. I put olive oil into my largest cast iron pan, spread the dough inside, add toppings. I have a sollid bed of charcoal in the grill, and get it screaming hot. Put the pan on, cover with all vents wide open. The crust comes out with a crispy outer surface, soft and chewey crumb, and cooked all the way through. The toppings taste and feel like pizza toppings.
I believe how crispy the crust comes out depends on what kind of crust you are making, and what kind of pan you use. For my deep dish style, my technique works. It wouldn't maybe make a perfect New York style crust though. But then again, with all vents open, and a hot pan, it might, as there is natural air movement inside due to convection, and my grill will get hotter than will my oven.
My best advise is to experiment, and keep track of the results.
Seeeeeeeya; Chief Longwind of the North