1. Know your heat. Cooking times are just guidelines; depending on your grill, your pie might take more or less time. If the crust isn’t nicely charred on the first side when you get ready to flip it, leave it on longer. If your dough tends to char quickly, grill the second side over indirect heat by turning off one heating element (gas grill) or by grouping the hot charcoal briquettes on one side of the grill; then place the dough over the other side, not directly over the heat source, and cover while the toppings cook.

2. Be flexible. If you don’t like a certain ingredient, leave it out, and experiment with your own combinations and favorite tastes. And don’t worry about making perfect circles with the dough; simply roll out or create any shape that fits your grill.

3. Thin to win. Many of these recipes include ingredient combos that make more than you need for a single pie, but don’t be tempted to overload your crust. It will be soggy and undercooked.

4. Get a rasp. A rasp or microplane is a fine grater with razor-sharp teeth. It’s perfect for grating fluffy Parmesan, mincing garlic, and zesting citrus.

5. Everything in its place. The only way to build successful pizzas hot off the grill is to have everything you need right in front of you so the prep and cooking goes smoothly and quickly.