The Best Pizza Dough for Grilling

This recipe looks long but it isn't there is instructions on how to freeze the dough and how to freeze a topped pizza.

recipe credit  http://www.thekitchn.com/how-to-make-homemade-frozen-pizza-cooking-lessons-from-the-kitchn-186527

Makes 8 small pizzas

1 2/3 cups water
1 to 2 teaspoons active dry or instant yeast
1/4 cup olive oil
5 cups all-purpose flour
2 teaspoons salt

If you want to use the pizza dough that same day, use 2 teaspoons yeast. If you are going to let the dough rise overnight, use 1 teaspoon yeast.

Mix the water and yeast together in the bowl of a stand mixer or a large mixing bowl. Let stand for a few minutes until the yeast is dissolved. Stir the oil into the yeast mixture, then add the flour and salt. Mix with a spatula until a shaggy, floury dough is formed.

Knead the dough on low speed with a dough hook for 5 to 7 minutes, or knead by hand on the counter for 6 to 8 minutes. When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.

Use a pastry scraper or knife to cut the dough into 8 lumps. Grease a baking pan lightly with olive oil or baking spray. Place the dough lumps in the pan and turn them over so they are coated with oil. Cover the pan with plastic wrap or a damp kitchen towel.

To Make Pizza the Same Day

Let the dough rise at room temperature for 1 to 1 1/2 hours, or until it has doubled in bulk.

At this point the dough can be used immediately, or refrigerated or frozen for later use.

→ How long the dough lasts in the fridge: The dough can be refrigerated for up to 3 days. After that it should be cooked or frozen.

To Make Pizza the Next Day (or Later)

If you don't need the dough until the next day, place the covered pan immediately in the refrigerator and let it rise slowly overnight or up to 24 hours.

Before making the pizza, remove the dough from the refrigerator and let it sit at room temperature for at least 1 hour.

You can also of course remove just one or two balls of dough and return the remaining dough to the fridge. If removing just part of the dough, prepare a baking sheet or countertop surface by greasing lightly with oil or baking spray. Place the dough balls on top, then cover loosely with plastic wrap or a damp towel while they rise.

To Grill the Pizza

Preheat your gas grill with all the burners on high 10 to 15 minutes before you plan to cook. (Alternatively, start a charcoal grill.) Once heated, turn off or lower half the burners, creating an area of direct heat and an area of indirect heat. (Alternatively, bank a charcoal grill to create areas of direct and indirect heat.) Set up a workspace near the grill with space for shaping the pizza and bowls with sauce and toppings.

Working with one piece at a time, pull and stretch a dough ball in your hands into a round. Once it becomes large, drape it over your fists to continue stretching it into a large, thin round. If it feels more comfortable, you can also do this on a greased work surface.

Flip the shaped pizza onto the grill over direct heat. Close the grill. Let the pizza grill until the bottom is just barely cooked and shows char marks, 1 to 3 minutes. Every grill is different, and depending on yours and how long you preheated it, this time could vary.

Use tongs to flip the pizza over and move it to the indirect heat. Quickly spread it with sauce and spread a thin layer of toppings over top. (Don't over-top the pizza as this will interfere with it cooking quickly and completely.) Close the grill and cook until the toppings are warmed through and the cheese is melted, another 2 to 3 minutes. Again, time on your grill may vary. Use your sense of smell; if the pizza smells like it's scorching, open the grill and rotate the pizza into a cooler spot.

Use tongs or a large spatula to slide the finished pizza onto a cutting board. Cut the pizza into slices and serve. Repeat with the remaining pieces of dough; as you get into a rhythm, you can start a second pizza over direct heat while the first pizza is finishing over direct heat.

Freezing Dough

You can freeze any kind of pizza dough in any quantity — just let it fully rise before you freeze it and then divide it into pieces portioned for single pizzas. The dough can be frozen for up to three months and just needs to be thawed in the fridge overnight before you use it!

How to Make Homemade Frozen Pizza

Makes one large pizza or two individual pizzas

What You Need

Ingredients
1 pound pizza dough, store-bought or homemade
1/2 to 1 cup sauce: tomato sauce or other spread 
2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings 
1 to 2 cups (8 to 16 ounces) cheese, shredded or sliced: mozzarella, monterey jack, provolone, fontina, or any other favorite

Equipment
Parchment paper
Rolling pin
Baking stone (or baking sheet)
Plastic wrap
Aluminum foil

Instructions

1. Pre-heat the oven to 450°F: Place a pizza stone or baking sheet on a middle rack in the oven as it heats.
2. Roll out the pizza rounds: Divide the pizza dough in half to make two individual pizzas, if desired. Place the ball of dough in the middle of a piece of parchment paper. Roll it out to your preferred thinness. If the dough starts to shrink back and crinkle the paper, let it rest for a few minutes and then try rolling it out again. If making two individual pizzas, repeat with the second round of dough.
3. Par-bake the pizza rounds: Slide the pizza rounds on the parchment sheets onto the pizza stone or baking sheet in the oven. Bake for 3-5 minutes until the rounds are puffy and dry on the top, but still very pale.
4. Let the pizza rounds cool completely: Remove the parchment from beneath the pizza rounds and let them cool completely on a wire rack.
5. Top the pizzas: When cool, top the rounds as you would if you were going to bake them right away: spread some sauce on the pizzas, add toppings, and sprinkle cheese over the top. Note: pizza rounds can also be frozen un-topped.
6. Freeze the pizzas: Place the pizzas on a baking sheet and freeze, uncovered, until solid, about 3 hours.
7. Wrap the pizzas in plastic wrap and aluminum foil: Once frozen, remove the pizzas from the freezer and wrap them first in plastic wrap. Write the pizza toppings on a piece of masking tape and stick the label to the plastic wrap. Then, wrap the pizzas in a layer of aluminum foil. The double layer protects the pizzas from drying out in the freezer.
8. Freeze for pizzas for up to three months.
9. Bake the frozen pizzas: When ready to eat eat the pizzas, preheat the oven to 550°F (or the temperature at which you normally cook your pizzas). If you have a baking stone, place it in the oven as it heats; frozen pizzas can also be baked on the foil used to wrap them. When the oven has heated, unwrap the pizzas, discard the plastic wrap, and slide into the oven. Bake for 8-10 minutes, until the crust is dark brown and the cheese in the center of the pizza is bubbly. Eat immediately.