good question Peter. I plan to report on how those come out once I try them. I'm planning to make the dough this Sat and grill them on Sunday. The pies below come from a receipe in BBQ USA, which IMO, is a terrific grilling book. The recipe is fairly basic with molasses, ap flour, a little whole wheat flour and a rise at room temp. The molasses imparts a nice flavor to the dough and is a nice compliment when you do some alternative pizza's like the goat cheese, pesto and olives (above) or proscuitto then top with fresh arugula, shaved pecorino and lemon.