I've been making the "Artisan Bread in 5 minutes a day" boule dough in order to have fresh bread every couple of days. It has been awesome!! Although with one more blast of hot weather, I won't be putting the oven on at 450 or higher for a while.
One of the things that the book suggests (it was a gift for my birthday) is to use the dough for pizza, so I gave it a try. The oven needs to be preheated to at least 500, but preferably 550 - happily my oven does go that high! So, windows open, fans on, battery out of the smoke detector.. here goes.
I rolled the dough out as thinly as I could while the oven preheated, and just added a simple plain tomato sauce, some Italian herbs and crushed red pepper, and some shredded mozzarella cheese.
Then, into the hot oven for about 10 minutes or so. The dough puffed up a little bit more that I prefer, and didn't get quite as browned on the bottom, but it was still very very good.
I will definitely be doing this again. I think the key for next time will be to wait until the very last minute to work with the dough to get it thin & crisp.
One thing I do is use parchment paper instead of cornmeal on a peel - no worries about the dough sticking too much to the peel.
We also have a spare pizza stone for the BBQ, so that might be something to try also if we can get the grill hot enough.