To recap:    In my first pizza dough throwdown post I pitted Peter Reinhart’s grilled pizza dough from “My American Pie” against my very own Foodie With Family semolina grilled pizza dough recipe.  The dough was prepared rested in the fridge overnight.

Now we move on to preparing the pizza. 
 

Making sure you have everything ready to go before firing up the grill is as crucial in grilling pizza as it is in making a stir fry.  Once the cooking starts things move very, very quickly.  Here is a blow-by-blow account of how I made my grilled pizzas.
 

1.  Prepare all toppings.  I do mean all of them.  Grate your cheese, cook any toppings that would need to be cooked on an oven-baked pizza.  For instance, if you’re using bacon you absolutely must pre-cook it to the state you want it to be in when you bite it.  If you put uncooked bacon on your pizza on the grill it will be only slightly less uncooked when the pizza crust is done. Remember to have a bowl of olive oil (preferably one infused with lots and lots of garlic) and a heat-resistant basting brush handy so you can brush your dough. 

2.  Gather all toppings on a large, rimmed tray or baking sheet.  It is important to have everything together and within reach of the grill.

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