I do exactly the same and it works perfect. I pre-cook 12 to 15 pre-pizzas at a time, and refrigerate them and they will last at least 15 days. Light pre-cooking, don't let them get brown. When ready to cook the pizza, keep them at room temperature and put them directly on the grill with toppings, and close the lid. In 3 minutes they will be done. Use only cooked toppings as this second part will only soften cheese and warm toppings. Secret to this pizza is : thin crust. As thin as you can.

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