I generally make the pizza sauce first using tomato paste, italian seasoning, garlic, sugar, onion and water. I ask everyone to bring a little cheese if they have it and grate it all together in a big bowl. We always end up with a great combination of toppings. No one has ever left hungry after BBQ Pizza night.
Combine first four ingredients in a large bowl; make a well in the center of the mix. Combine water and oil; add to flour mixture. Stir until mixture forms a ball. Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes). Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in warm place (85 degrees) free from drafts, 45 minutes or until doubled in bulk. Punch dough down, cover and let rest 10 minutes. Divide into three portions and roll into crusts on a lightly floured surface.
Cook on a low heat grill until the bottom browns. Remove to a plate that has cornmeal sprinkled on it - uncooked side down. Put pizza toppings on the cooked side and return to the grill until the toppings warm and the cheese melts. Enjoy! The recipe makes three crusts.