I make smaller pies and grill. I use about 1/2 of a pound of dough for each one. heavily flour the clean counter while the grill is heating on high temp. Roll out the dough to about 8" in diameter. (you have to keep flipping the dough over and reflouring lightly as you work to keep it from sticking!
Spray oil onto one side. Prick all around with fork for air holes. then flip greased side down onto the grill for approx 5 min's or until browned. (While this is happening you start rolling out the next pie on the counter)
Pnce one side is browned bring into the house and flip so the raw side is up. Spray raw side and flip again so the cooked side faces up now. Cover with sauce and cheese. Return to grill and keep going in stages with all the dough until; all the pizza is cooked. It won;t take long. Then sit back with a glass of wine and revel in the smoky crispy gooey goodness. You won;t believe how delicious this is!

I bake rolled dough on its owns for two minutes before adding toppings. Makes it nice and firm, with a more solid outer shell that slides off cutting board after I add toppings.
Although, having read comments here, I may try parchment paper to keep my stone clean.

The pizza peel is a game changer. Just use cornmeal underneath the dough and you can slide the dressed pizza right onto the hot stone. Yum!

I stretch the dough out with my fists then lay it on the stone.

Parchment paper. No transfer. Just pick up the paper.

Roll the dough out, then put it on parchment paper, let it rest 20 minutes before you put the topping on, then slide it on to your preheated pizza stone. With parchment paper when the pizza is done, it will slide off the paper when you take it out of the oven. So be careful. The foil will interfere the transfer of heat?

I roll it out on parchment paper then pick up the parchment paper to transfer onto the pizza stone in the oven. Leave the paper under the pizza while it bakes. Also makes clean up tres easy.

Leave the aluminum foil where it is. It has the aded advantage of keeping the pizza stone clean. IMHO a pizza peel is overkill. Hard to store, takes practice to use.

Do I get a pizza peel at bed bath and beyond? Anywhere else?

I roll/spin out the dough then put it on a wooden pizza peel with plenty of cornmeal. Think of the cornmeal as being like ball bearings. Also, the surface must be completely dry or the dough will stick.

Then dress the pizza on the peel & slide it on to the stone.

Anonymous wrote:Roll it out on (greased) aluminum foil. Transfer to pizza stone.

Aha! After I put it on the stone do I pull out the foil or just leave it under there?

I'd guess it is a mix between not enough flower and the glass cutting board. I'm not sure what type of recipe you are using, but I've found using a greased cookie sheet cooks the bottom really weird.

Then again, I'm more of a chef and not a baker so I might not be the best person to give advice!

Corn meal instead of flour. Use a pizza peel.

Roll it out on (greased) aluminum foil. Transfer to pizza stone.

How do you roll out the dough and then transfer it to a pizza stone???
I swear I thought I had out enough flour on the work surface (in this case my glass cutting board)
Rolled out the dough, put on the sauce and toppings, and then...disaster struck!
Dh and I could not get it off the cutting board to put on the hot pizza stone, we tried everything but it was totally stuck to the glass
Do I roll it out on the hot pizza stone? That doesn't seem to make sense
Did I not use enough flour? Was it because I had it on a glass cutting board?
Should I just roll it out on a greased cookie sheet and bake it on that?
Please help out a non-baker-I had to go buy a dough roller just to do this
I'm even more confused because I have been told some people grill them, how? It was so flimsy wouldn't it sag through the grill racks?
I am actually a very smart person, not sure why this is so hard for me