Make your dough wet, your hands oiled, and your grill hot.

Here’s the straightforward process: mix a high-hydration dough (around 65-70% water to flour), let it rest overnight in the fridge, then bring to room temp.

Don’t stress about kneading. A no-knead dough works great. Just mix flour, water, salt, a pinch of yeast, and let time do the work. The extra moisture helps the dough stretch without tearing and keeps it from drying out on the grill.

Shape each ball on a well-oiled surface, not floured. Oil your hands too. Stretch it gently into an oval or round—don’t use a rolling pin, you’ll deflate the bubbles. Let it rest 10 minutes if it keeps snapping back.

Grill over medium-high heat (about 400