As far as pizza making is concerned, grilling is definitely a more advanced technique. You definitely will not get away with making a grill pizaa without a peel, since you actually need to flip the dough. Make small pizzas at first until you get comfortable. Try this dough recipe.
Disolve 2 1/4 tsp Active dry yeast into 3/4 c warm water.
Add 1/4c of flower, and allow to rise for 30 min
Then incorporate up to 1 3/4 c more flower
Allow to rise 2 hours and punch it down, and up to 40 minutes more
The main concept is this. This pizza will be very thin, even if it took just as long as normal ny hand-tossed pizza, since youre flipping this the toppings wont have nearly enough time to cook ontop. So most of your toppings WILL need to be precooked. Always oil yoru grill Keep the cover on. And remember, the second side of what you're grilling will always cook faster than the first. And just as your oven needs to be at it's highest setting when making pizza, your grill should be hot as hell.
If you want good ideas for toppings, go through your cook books and look at elaborate salads, and those will almost always be amazing grilled pizza tops. Some of the elaborate side dishes work amazingly too. For example, a few from my cook books:
Roasted Fennel, Blood oranges, and Red Onion
Blue Cheese and Jam
Smoked Salmon, Red Onion, Creme Fraiche.
Asparagus, and Leek
Grill Pineapple and Poblano salad.
Confit and wild mushroom
Though there's nothing wrong with ol reliable tomato sauce, cheese, and pepperoni. Just recommend you grill that pepperoni first, and put the tomato sauce on hot. Not room-temperature or cold like you normally would.
Confused... were two threads opened for this topic?