Baked v Grilled...that is the question. I was hoping for grilled, what with the temperatures well into the low 100's down here already - anything to save me from having to adding heat to the house is wonderful.
I really liked the flavor imparted to the pizza crust with the high temps on the grill, but I have to admit my technique leaves something to be desired as I had to move the pizza to the oven to finish as I was worried about burning the crust.
Technique inspired by Raquel, using the crust recipe at the bottom of her post. Incidentally, her pizza toppings are much more exotic compared to my rather mundane tastes of pepperoni, cheese, onions and peppers ;)
Anyhow, since the dough makes enough for 2 pizzas, I made the 2nd one in the oven - as you can see, I got a rather large thin crust pizza out of it as it's completely overflowing the pizza peel (though it fit perfectly on my perforated pizza "pan").