Grilling on a pizza stone in your BBQ is a great way to make a pizza that tastes just like it's out of a brick oven! If you like thin crust pizza, you can't get any thinner than this forgiving dough recipe!
I use King Arthur brand flour which has more protein than other brands and absorbs more water. If you're using another brand, decrease the amount of water slightly.
The dough rolls out easier if you keep the flattened dough in the fridge for a day before using.
This recipe is a little small for a 6 quart mixer, so I usually double the recipe and freeze half for later. You can freeze the dough for up to 3 months. To thaw, move the frozen dough to the refrigerator over night, drizzle olive oil over both sides, and continue with step 9.