Hi there, Christine! You sure can make grilled pizza with this dough! When I've done this I found that it worked best to put the shaped dough onto an overturned baking sheet that was well coated with cornmeal or semolina flour and use that like a peel to transfer the shaped crust to the grill (or if you have a peel, that would be perfect too!), just be sure the grates have been brushed with oil to prevent sticking. Then once the crust has started to bake through a bit and is set on the surface, I flip the crust over before adding toppings and finishing the bake. We hope this can help and happy baking! 

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