With just your grill and a little advice from Jim Lahey of New York City's Co. pizzeria, you can cook a pie like a pro.
His no-knead dough rises slowly for a more complex flavor and a moist, chewy texture, while your Weber—which gets hotter than an oven—helps produce that crisp, airy crust. Topped with seasonal favorites like corn and tomatoes, Lahey's pizza will have your guests begging you to make more—and, while you're at it, make deliveries.
STEP 1: Make the dough the day before your cookout by mixing 3 3/4 cups flour, 1/4 teaspoon yeast, 2 teaspoons salt, and 1 1/2 cups water. Stir for 10 seconds and then let rise, covered at room temperature, for 18 hours. (Yields enough dough for four 10-inch round pizzas.)
STEP 2: Before guests arrive, make the béchamel by putting 2/3 cup milk and 1 stick of butter into a saucepan over medium-low heat and cooking until the butter just melts. Meanwhile, in a mixing bowl, whisk together 1 1/3 cups milk and 2 tablespoons flour. Ladle some of the hot milk into the cold-milk-and-flour mixture to warm it and then whisk the contents of the mixing bowl back into the saucepan. Add two pinches each of nutmeg and salt. Continue whisking as the mixture cools. Cover and refrigerate.
STEP 3: As your grill preheats, shape your dough into four 10-inch circles. Carefully transfer a dough round to the hot grill (making as many pizzas as your grill can accommodate at a time) and cook until grill marks appear, about 3 minutes. Then flip each and move to the coolest part of the grill for the rest of the process.
STEP 4: Spoon a quarter of the béchamel on each round and sprinkle with 3 tablespoons grated Parmesan and 1/2 cup shredded mozzarella, plus minced garlic, fresh basil, and red-pepper flakes to taste. Then top each with 6 halved cherry tomatoes and 1/3 cup raw corn.
STEP 5: Cover the grill and cook each pizza for 3 to 5 minutes or until the cheese is melted and grill marks appear on the bottom.