Activate the Yeast: In a large mixing bowl or the bowl of a stand mixer, combine the very hot tap water and sugar. Sprinkle the active dry yeast over the top. Let it sit undisturbed for 5-10 minutes, until the mixture becomes foamy and bubbly. This indicates the yeast is active.

Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, salt, garlic powder, and Italian seasoning.

Mix the Dough: Add the olive oil to the activated yeast mixture. Gradually add the dry ingredient mixture to the wet ingredients, mixing with a wooden spoon or a dough hook on a stand mixer until a shaggy dough forms.

Knead the Dough: If using a stand mixer, attach the dough hook and knead on medium-low speed for 5-7 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.

Divide and Shape: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a smooth ball. Cover the dough balls loosely and let them rest for 15 minutes to relax the gluten, making them easier to roll.

Preheat Grill: While the dough rests, preheat your grill to medium-high heat (around 400-450°F / 200-230°C). Clean the grill grates thoroughly and lightly brush them with olive oil to prevent sticking.

Prepare Crusts for Grilling: On a lightly floured surface, or using a little olive oil, roll or stretch each dough ball into a rough 8-10 inch circle, about ¼ inch thick. Be careful not to make them too thin. Brush one side of each crust lightly with olive oil.

Grill the First Side: Carefully place the oiled side of a pizza crust directly onto the hot grill grates. Close the lid and grill for 2-4 minutes, or until the bottom is golden brown, puffed up, and grill marks appear.

Add Toppings & Finish Grilling: Flip the crust over to the grilled side. Quickly add your desired toppings to the lightly cooked side. Close the grill lid and continue to cook for another 4-7 minutes, or until the toppings are hot and bubbly, the cheese is melted, and the bottom of the crust is cooked through and lightly charred. Tip: Keep a close eye on the crust to prevent burning, as grills can vary in heat. If it's cooking too fast, move it to a cooler part of the grill or adjust the heat.

Serve: Carefully transfer the grilled pizza to a cutting board. Slice and serve immediately. Repeat with remaining dough and toppings