Thanks, Lars! I was thinking about your pizza party when I put this on the menu, but I couldn't find the post. This will be perfect!

If you happen to have a Trader Joe's nearby they sell bags of pizza dough, including I think, whole wheat. It's relatively inexpensive.

I've done "pizza" on the grill without a stone. Basically roll it out pretty thin and let one side brown. Pull it off with a peel, flip it over, and put your topping on the cooked side. It really doesn't work with traditional pizza sauce but you can use canned diced tomatoes, a light layer of cheese, herbs, and pre-cooked meats or veggies. Basically you don't want a lot of "stuff" on top. It's fun for younger kids to because they can help make their own pizza and it's easy to adjust the size for the kid.

I do it like Mike Kaiser. I have all the toppings ready, cook on one side quickly (I make them small so they flip easily) flip, add toppings and grill for a minute or two with the lid to the grill down to melt cheese and heat toppings. I love the TJ's pizza dough.

Thanks for the advice, both of you. Unfortunately, I live in the boonies and don't have TJ's (or Publix OR Wholefoods). I just found out, though, that I'll have five grandkids here on pizza night, so the tips will surely come in handy.

Is there a decent pizza place near you? I've found them in the boonies. :) If so, you can probably buy some dough balls from them if you want premade. You can also get pizza mixes and kits, including whole wheat, on Amazon.

My pizza recipe is a slow rise and 100% whole wheat. I think it's too sticky for the grill. The recipe Lars posted looks really good for a part whole wheat crust that has guts. (Thanks, Lars! I was thinking I needed something like that!)

There's a Pizza Hut about 45 minutes from me, but I will try Lars' recipe later this week--it just looks so good.

I'd love to have your recipe, too, plllog, if you don't mind sharing.

Not sure what type grill you have. Takes some experimenting on and off the higher heat of your grill depending on the heat source...propane, charcoal, wood fired.

I've tried most of the methods posted above. Pre-baking for a crowd and pre-baking directly on the grill. I've have a cast iron griddle that i use on the grill for pre-baking one side and it firms up the dough. I also have a separate grill grate that is beefier and has grates tighter together for thin crust. I just rest it on top of my more permanent grates that came with my grill.

Another option is to look at some of the grill pans. I have one of these for the smoker...http://www.amazon.com/Mr-Bar-B-Q-06753X-Stainless-Grilling/dp/B009UWLQDY/ref=pd_sim_86_1?ie=UTF8&refRID=04SWPGXPSTE3QRQQJR5A

They can double as a veggie and fruit grilling surface.

-Avoid the ones with non-stick surfaces as they tend to not stand up to higher heat and the non-stick comes off on your food. (ick)

This is a good cast iron one...

http://www.amazon.com/Lodge-Pre-Seasoned-Cast-Iron-Griddle-10-5-inch/dp/B00008GKDN/ref=sr_1_15?ie=UTF8&qid=1435504426&sr=8-15&keywords=pizza+grill+pan

I use mine mostly on the less hot end of my grill and use it as a warming plate as things are done cooking. I've used it to start the cooking for tortilla pizza. Heat one side then flip, add ingredients, then pop onto the higher heat end near the firebox of my grill. Super thin and crisp. Love that method for very fresh garden harvest ingredients. And when i really do not want all that much bread dough. Costco has an unbaked tortilla sold on their commercial website via shipping. I've heard through a cooking forum that some California store stock them. Only once did the NY store have them during a Mexican holiday. (i bought a few packs and froze them). They get nice puffy bubbles on a hot grill. But very thin and crisp. Just found the brand...

http://www.tortillaland.com http://www.tortillaland.com

I have a big family group that comes through every summer on their way to the Adirondacks. Pizza is the only meal i can pull off for them. They show up loud and starving. I can prep all topping the night before and usually make about a dozen or more in no time. No way can i make the dough from scratch and do all that pull and stretch. Yikes, i think they will be here week after next. Last summer they ate 15 10 inch pizzas as they can out of the oven. Fortunately i had guacamole and pulled pork so made corn tostadas as well. (they always show up on a work week night).

I really should just make tortillas myself ahead of time. Any 2 cup flour tortilla recipe could be 1 cup of that whole wheat. Not tried all whole wheat. I did try rice flour and corn flour once that was good but not really a pizza crust flavor.

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.

It does have an easier stretch a day or best two later in the fridge. I use ann-t's Forkish method, (or i should say DH does). We have burger buns in the oven now, A boule to follow, and a bagged ball of dough for tues or wed for pizza.

A desired pizza crust is personal and takes some experimenting. I like so many versions but not thick deep dish. -i did make one in a cast iron pan a bit deep dish recently as it was a bit 'wet', but the Forkish dough was so good i did like it.

We tried years ago to buy it from good pizza places in NYC and they looked at me like i had two heads, no way. Groceries have it but it is so easy to make at home. Home dough is best planned ahead and waiting in the fridge as plllog mentioned. We have used the 'no-kneed' but it seems to not like more than 24hrs in the fridge. Goes flat.

Interesting about the no kneads going flat. I wonder if it's the amount of yeast? All the no knead recipes I've seen have half a tsp. or less yeast...

Thank you all so much for the tips, advice and, especially, the recipes. I can't wait to try them out in a couple of days!

Here's a thread with some pizza videos that Kevin and I made. The one with me stretching the dough is a bit slow and boring, but the one showing the dough sticking to the peel is a bit more interesting!

Jim's no-kneed is very wet. For me it gets 'tired' and flat longer than 24hrs in the fridge. I love it for focaccia and fine for oven pizza. Not easy on the grill. (unless pre-baking) I could feed it i suppose with a bit of dusted flour....(?)

The Forkish has a longer fridge life and gets a superior 'stretch' about day 2-3 with an hour out of the fridge, and hour rest after stretching into pies for pizza.

We grill pizza all the time. I go to a nearby pizza shop and they sell me an extra large plop of dough for $1.50! Not even worth me trying to make it and they do a much better job.