Pizza on the grill? You bet. Grilled pizzas are endlessly versatile and endlessly customizable, making it easy to accommodate everyone’s likes and needs. The cheese melts evenly and quickly, and the crust gets extra crunchy and mottled with those dark bits everyone fights over. What’s more, there’s that characteristic smoky taste from the grill.

Here’s a step-by-step guide for grilling pizzas at home. You can use a recipe for homemade dough or look for pre-made but uncooked dough in some grocery stores.

Step 1: Prep your toppings.

Because the pie gets topped right on the grill after the crust has been flipped, the toppings must be prepped in advance and applied quickly. For optimal timing, bring each topping out to the grill in individual bowls on a cutting board or tray, so they are all within reach when you need them. A bonus: Preparing different toppings in advance means you can make different pies for different tastes. Or make a host of personal pies: one to suit each person.

Step 2: Shape the dough.

Before you get to the grill, form the dough into the right size and shape. Simply put the dough on a lightly floured surface and dust the top with a little more flour. Dimple it with your fingertips to shape it into a thick, flattened disk. After that, use a rolling pin to shape it into a rustic circle. Make sure your dough is smaller than the surface of your grill—it’s better to make several smaller pizzas than to try to maneuver one large one. To bring the dough out to the grill, sprinkle a pizza peel or baking sheet with plenty of cornmeal, and lay the dough on top of it.

Step 3: Slide your dough onto the grill.

Give the dough a shake to make sure it will come free when it’s time to slide it onto the grill—and sneak a little more cornmeal underneath any spots that stick. Once at the grill, slide the dough onto the grill grates carefully, then pull the peel or baking sheet away.

Step 4: Cook the first side.

Close the grill lid and let the crust get brown on one side, 3 to 4 minutes. Use a metal spatula to gently lift the dough and check for brown grill marks on the underside.

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