Grilled flatbreads and pizza have a unique smoky flavor that you can’t get from an oven. Here are a few tips that will make the grilling easy and the results outstanding.
• Spray a large sheet of parchment paper with nonstick spray (or oil). Spread and stretch the yeast dough out on the paper to an irregular 33 by 48 cm (13 x 9 inch) rectangle. Cover loosely with plastic wrap and set aside until puffy, 30 to 45 minutes depending on the dough.
• Make sure the grill rack is clean. Preheat the grill to medium heat. Lightly spray the grill rack with nonstick spray or lightly oil the dough. Turn the dough over onto the grill; peel off the parchment. Close the lid and cook until the bottom is crisp and golden, 4 to 5 minutes. Using tongs, pull dough onto a large cake rack and let stand, cooked side down, for air circulation, for up to 2 hours.
To complete the pizza or flatbread, turn the dough cooked side up onto oiled foil, and add sauce and any toppings. Using tongs, slide the dough onto the grill, again on medium heat, and close the top. Cook until the crust bottom is golden and crisp and the toppings are heated through, 4 to 5 minutes.
• The bonus of pre-grilling crusts pays off especially if you are making more than one pizza. If two or three crusts are ready-to-go — even if your grill will accommodate only one pizza at a time — an assembly line will make the cooking go quickly.
Have your toppings ready, then, slide the first pizza onto the grill. While it cooks, top the second pizza. As the second pizza grills, top the third. Each pizza will take about 5 minutes to complete, taking only 15 or twenty minutes to get three pizzas onto the table. 
