In a small bowl, dissolve 1 teaspoon of sugar and yeast packet in warm water. Let the yeast stand for 15-20 minutes, until the mixture is frothy.

In a large bowl, combine remaining sugar, flour, oil, salt, and yeast mixture. Stir well, until the dough is thoroughly combined and beginning to stiffen. We use the dough hook and our big KitchenAid mixer for this step.

Cover the dough with a clean dish towel and allow it to rise for 30 minutes, until it has doubled in volume.

While the dough is rising, make sure the grates on your grill are very clean. Oil the clean grates by soaking a paper towel with oil and rubbing it on or brushing the grates with a basting brush dipped in oil.

Preheat your grill on high. You want the grill to be so hot that you can't keep your hand near the grates for more than 2 seconds.

Also, prepare the toppings at this time. You won't want to lose any time prepping ingredients while you're trying to count minutes later.

Dump the dough onto a well floured pizza stone or cookie sheet. Roll it into your preferred shape (we did a rectangle) and put it on the now hot grill. Wait a minute (really, just one minute), and check to make sure the pizza dough is browning. Wait another minute (for a total of two) and remove the pizza from the grill to a heat-safe surface (we used the big pizza board my sister gave us for Christmas) and close the lid.

Turn the grill down to medium.