Grilled Pizza - 1st attempt

This was a first for us, grilled pizza. I hope to continue to tweak the recipes and come up with other combinations, but this was a yummy start.

Basic Pizza Dough
1 pkg active yeast
2 tsp sugar
1 c warm water (110 degrees)
1/4 c lard
3 1/2 c flour
2 tsp salt
Olive oil

In an electric mixing bowl, whisk the sugar and lard. Add the yeast to the warm water and let sit 5 minutes, add to bowl and mix.. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour.

Ultimate Pizza Sauce
2 Tbsp olive oil
1 Tbsp butter
1/2 c onion, chopped
1/4 c celery, chopped
1 garlic clove, minced
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 Tbsp grated Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
1 small bay leaf
1 tsp fennel seed

In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent. Add tomato sauce and tomato paste and stir until smooth. Add remaining ingredients and bring to a slow simmer. Simmer for 30-60 minutes (or not at all depending on your taste and time frame). Remove the bay leaf.

Turn the dough onto a floured surface and divide dough in half. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped. Using fingers, work both pieces of dough into circles about 12" in diameter. Try to keep it thick enough that it doesn't stretch as this will cause it to rip on the grill. Coat top of dough with olive oil and then turn to coat bottom side.

With grill preheated on medium, fold pizza dough in half and then in half again to make it easier to carry to grill. Carefully and quickly lay down the dough and unfold it onto the grill surface. Close the lid for 2-3 minutes. Open the lid and prick any bubbles on the dough's surface with a fork. With tongs, flip dough over. Cook until lightly browned. Remove from grill. Turn grill down to low.

Spread cooked dough with sauce. Sprinkle with cheese (I used a combination of mozzarella and white cheddar). Return pizza to grill and close lid for another 4-5 minutes until cheese is melted and pizza is warm throughout. Slice with pizza cutter.

Source: Pizza Dough: Emeril Laggase
Pizza Sauce: recipezaar.com