OH my! How Timely... I just finished making this pizza dough on my BigGreenEgg charcoal grill... used a pizza stone, 500 degrees for about 10-15 minutes. I don't precook the crust in stages, just assemble, let rise, and let 'er rip. I guess that would be the 'NOW' in now-or-later! I add just a squeeze (maybe 1-2 Tablespoons) of honey to the dough when mixing it all up. Today we had pulled pork pizza... leftover PP, caramelized onions, mozzerella cheese and plenty of BBQ sauce. YUM! This recipe makes the BEST dough, it's my go-to pizza dough! -d Oooh, Deb, yummy - Hey, I have a Big Green Egg, too. What a treat, huh? Love your topping choices... PJH

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