I love pizza. Who doesn't? But it's hard to think of firing up the oven and heating up the kitchen during the dog days of summer. Why not grill it instead?! The best part is that you can make the dough a day or two in advance, and keep it in the fridge until ready to use. The dough retards (slows its fermentation and rising) and develops more complex flavor as a result. The key to a successful crust is using a flour that lends structural strength to the dough - that means a higher gluten amount. I would recommend using either Bread Flour or '00' Flour (high gluten, but milled to a finer texture) for your pizza. Higher gluten flours hold up to lots of abuse!
I've also included a very easy, fresh tomato sauce to minimize your work, and maximize flavor!