I made this pizza on the grill over the weekend using the two-zone method. It just means you only supply heat to half your grill so you can move the pie from direct to indirect heat as you please. The results were pretty good but you really have to keep your eye on the pie. You begin by cooking JUST the dough directly over the heat source. Once it’s nice and bubbly, flip the dough and apply your toppings. By the time you’re done, the second side of the dough should be in good shape and you can slide the pie off the heat and close the lid so the toppings melt from indirect heat.
Coals are in the rear of the grill so I can control how much heat is getting to my pie.