I love baby clams with my home-marinated artichoke hearts as a topping, which is strange, because I don't care for any other seafood on pizza. I also love my pickled jalapeno rings on a cheese pizza. When I worked in a pizza parlor as a teen, we used to make those pizzas and scarf on them, waiting to see whose eyes would start watering first. I also like to eat crisp, cold dill pickles with pizza (not on it)which is another thing I picked up working there...yeah, I know, salt on top of salt, but I love the combo.

Pizza Hut isn't really what I meant by a decent pizza place. It's basically fast food and doesn't have the kind of wonderful flavor a good pizza dough has, even if they'd sell you dough. Certainly not worth 45 min. drive. My pizza recipe is based on this one: http://www.food.com/recipe/100-whole-wheat-pizza-dough-and-pizza-tips-436030 I've made it as stated and it makes good pizza. The changes I've made for myself are to suit my wheat and my tastes. I don't know if this has enough guts (i.e., well developed gluten that isn't cut by the bran content) to stand up to direct grilling (i.e., on a grate or grate pan), though you could certainly make it on a solid pizza pan on the grill. It runs sticky, so oiling the pan is a good idea. It's best to use a high protein whole wheat flour, like King Arthur hard (soft is for cakes). You could sub in some bread flour, like in Lars's recipe or add some vital wheat gluten to up the gluten as well. My version uses home milled flour (finest setting on electric flour mill appliance). You can buy both hard white whole wheat flour and hard red whole wheat flour, but you could use all of either. Use the very freshest flour you can get if you don't mill your own or you'll need more sweetening, like the honey in the linked recipe. I do the combination for flavor. All red is too sharp and overwhelms the toppings. All white whole wheat isn't tasty enough. 100% Whole Wheat Pizza Mill flour: 204 grams hard white wheat 135 grams hard red wheat Add to mixer bowl with: 22 grams barley malt powder (diastatic or middle of the road, not sweetener only) Pinch or scant 1/8th tsp ascorbic acid (vitamin C crystals) 7 grams dry salt (any kind) (heaping tsp.) scant 2 grams active dry yeast (heaping 1/2 tsp.) 241 grams water 22 grams olive oil (I use EVOO for the flavor, and it seems to be well enough shielded by the dough not to go weird at the high heat) Mix with Danish Dough Whisk or flat wooden spoon and let rest for about five minutes. Knead in mixer with dough hook for about five minutes. Transfer dough ball to baking surface (silicone mat, lightly oiled is good), and cut into usable portions (don't use a sharp knife on silicone mats--use a bench scraper or the back of a knife). This recipe makes one really big pizza, two medium, or four individual. An individual portion is about 152 grams. Spray sandwich ziplocs with oil and put each portion in one, or the whole thing in a larger bag. Put all the bags in a gallon bag. Chill (hydrate) for at least 24 hours (i.e., put in fridge for a slow rise). Remove dough from fridge and turn out onto oiled thin aluminum pizza pan when you preheat the oven with baking stone to 475°-500° F. Shape the dough into a round, using gravity, as usual, or press to the sides with your fingers, but don't overwork--too much handling cuts the whole wheat gluten and spoils the rise. Let it rest for about half an hour. After it has relaxed a little, you can adjust the shape. Add toppings. Bake for 9 minutes, or whatever is appropriate for your oven. N.B. -- In my experience, this dough is at its best 2 days after being made. 24 hrs. is minimum and okay. Two days is spot on. Three days is fine. Four days and the yeast might be exhausted, or nearly, so you'll have more of a thin crust/flatbread, but it's still good. If you're going to keep the dough longer than that, put it in the freezer right after making it up, and defrost overnight in the refrigerator. It will only keep, unbaked, a month or two in the freezer before the yeast gives up. A better way to keep it would be to bake all of the dough on the second day, either as pizzas or untopped (for untopped, dock the dough so it won't puff up--poke all over with a big fork if you don't have a docker). Pull them from the oven before they brown completely. Maybe 7 minutes. Put them on baking parchment or waxed paper wrapped cardboard, and wrap for freezing.

I would test different methods as plllog mentioned. I do see some trouble rolling out and freezing soft dough. Might need some oil or some corn flour to keep it from sticking to your wax paper or parchment. I personally prefer pre-baking a few minutes. I often pre-bake with a bit of sauce and a bit of cheese, even three cheeses and caramelized onions so i have a very quick pizza to pull out and add any fresh things i have to add as a topping 'on the day'. And often when i do a pizza night i make a few extra to freeze while i'm at it...prepping and chopping. Freezes well and re-heats easily for a quick snack. While you are rolling out your dough, one could be in/on your cooking method...for a quick few minute heat, then onto the next. A dozen in a half hour?

We have pizza night at least once a month or 6 weeks. I'll prep ingredients maybe Thursday night....enough ingredients for multiple pies while at the task. Always a pizza party the day/night when family descends from all over. Drive/fly arriving at different times...easy to personalize, make your own kids love. Rarely use my pizza stones. I get good results with pans. Start one on the middle rack of a very hot oven, another goes below on the lower rack, then moved up when the first comes out. Repeat. Enjoy one or two and the rest 4-5 we freeze. For lunches or a quick snack. At some point treat yourself to these. 6 for under 20 bucks. Very even cooking with the heat circulating all around but I do have a monster wall oven even if small. 6 pies in under an hour. The last ones for the freezer I take out a few minutes early. No need to thaw...straight from freezer to the oven. (I have the same ones. it came up as a past purchase). Bought June 2018. They still look near new. No dishwasher as aluminum will tarnish. But a soak and mild scrub they clean up great. Slide to a cutting board for cutting/serving. A knife/pizza wheel will cut groves in aluminum as it tends to be soft. My older ones are a bit 'baked on' and trashy having run through the dishwasher but still work fine though too big for this oven. For a party it is nice to have clean ones. No need to fix something that works. No need to thaw frozen dough and start the process the day before and not get around to making a pie. Love to cook and love to pull out something I made from the freezer. I like super thin crust as does most of my friends and family. I use unbaked flour tortillas most often. DH likes to make the dough so we have that also. Not as nice as Ann_t's crust. I don';t need/want all the carb. I get brick oven pizza enough in the city. (some of those are the older 'baked on' pans I can't use now)