In a large bowl, dissolve the yeast and sugar in warm (110 degrees F, 43.33 degrees C) water. The temperature is right when it feels warm to your fingers but not hot. Water that is too hot will kill the yeast.

Let the yeast mixture stand for 10 minutes until it becomes frothy.

In a bowl add the flour, oil, salt, and yeast mixture. Stir with a spoon (or mix by hand, or stand mixer) until a soft dough forms. If the dough is to wet mix in additional flour a tablespoon at a time until it is no longer sticky. If it's too dry, mix in additional water a tablespoon at a time.

Roll the dough into a ball and let it rest about 5 minutes while you gather and prepare your desired pizza toppings.

Divide the dough into two pieces.

Preheat the grill on low for direct grilling.

When the grill is hot and ready, brush the grates with some olive oil.

Optional: Brush both sides of the dough with olive oil for darker grill marks on the dough.

Slide the pizza dough off the baking sheet and onto the grill.

Close the grill and cook the dough for about 5 minutes. Cooking time will vary depending on your grill and the heat level so watch it closely and check it often.

Check if the dough is browned underneath. If it’s not browned, give it another minute.

After they have cooled slightly, turn the pizza crusts over, browned-sides up.

Spread sauce over each crust, if using.

Add the desired toppings like shredded cheese, onions, pepperoni, and mushrooms.

Put the pizza back on the grill using the large spatula and close the lid.

Cook for about 5 minutes, or until the cheese is bubbly and melted and the crust is browned. If the crust is getting too brown but the toppings aren’t done yet, move the pizza to a higher warming rack and close the lid to continue cooking.

Pull the pizza off the grill onto a cutting board and let it rest for a minute or so before cutting it.