pizza dough recipe that will hold

Here is a tip however (perhaps I learned this from experience), don't try this for the first time if you have a hungry family waiting to be fed:)
 
 In theory any pizza dough recipe can be used for grilling pizza. However, most of the pizza doughs I make are very, very wet by most standards and I have found them very difficult/impossible to work on a grill.
 
 Use a pizza dough recipe that will hold its shape when formed and moved from the pizza peel or plate to the grill.
 
 I found that I can par-bake my wet pizza dough in the oven on a pizza stone to "set it", and then  baking recipes transfer them to the grill. A par baked pizza is when the dough is partially baked, and then typically rapidly frozen for storage.
 
 While this cooking technique is most often used by large companies or high volume bakeries, it can also be applicable to the home pizza cook as well. While this is another step and takes more work, the good then is that the par baking can be done ahead of time.
 
 Here is another tip, your pizza should be as thin as possible before placing on the grill. If you try cooking a thick crust pizza using the direct fire method of grilling, the outside will cook while the inside will still be raw. There are a couple alternatives including cooking on a pizza stone, or using indirect heat, but for me this defeats the purpose grilling pizza.