The pizza crust recipe I use for Grilled Pizza:
3/4 cup warm water (105-115F)
1 pkg yeast
1 tsp sugar
olive oil
2 cups all purpose flour
1 tsp salt
Mix water, yeast and sugar in small bowl, let stand until foamy, blah, blah, blah, you all know the drill. Here's where it gets a wee bit tricky. After the whole process is done and the dough has been rolled out, make sure the dough has a light coating of olive oil all over. Over a medium flame place the dough and keep a close eye on it as it cooks quickly! Use tongs to check the bottom of the crust or if you're a manly man (which I am not) use your fingers. When the bottom is golden brown, carefully flip and add desired toppings IMMEDIATELY! There is a conventional wisdom that states that topping should be put on in reverse i.e cheese first, topping then sauce. In my experience, this is not the case. This pizza cooks very quickly but the finished product is awesome. The crust becomes crunchy on the outside and chewy on the inside. Enjoy!