I'm taking my first stab at BGE pizzas tomorrow for the football game. Any tips, tricks or dough recipes?

Here is the dough recipe I use, and I make pizza once a week, because my wife loves it.

1/2 cup warm water
1 tsp dry active yeast
1 tsp honey
1 tbsp extra virgin olive oil
1 1/2 cups flour
hefty pinch of kosher salt, maybe 1 tsp

I like to get a bowl and plug up the sink and fill it with a couple inches of warm water, then put the warm water, honey, and yeast in the bowl, and mix it up with a spoon or fork. Add in oil, , then flour and salt. Mix it up good with your hands, you may need to add in a bit more flour. Then kneed the heck out of it. Maybe 5-10 minutes. Put it in a bowl and coat in olive oil, place a towel over the top and throw it in a cold oven, with the oven light on. This will get the temp up a few degree. Let it rise for a couple hours. Then roll it out. Let if proof again if you want it to be fluffy crust, or get it in the oven quickly for thinner, crispier crust.

Sauce is easy. Peel your tomatoes. You do this by dropping them in boiling water for about 30 seconds, then take them out, skin comes right off. Also, take the seeds out of the tomatoes. Put olive oil in a small pot, and add in some garlic and crushed red pepper, let it cook a minute or two. Then add in your tomatoes and some salt. Let it cook down a few minutes, then get an immersion blender (or put it in your bar blender, be careful) and blend it up.

Use good fresh mozzarella, not the preshredded stuff with no flavor. Keep the toppings simple. My favorites are prosciutto, then olive, red onions and jalapenos, or just basil. Put basil on after the pizza is cooked.

Good luck. I have made pizza on a gas grill before, comes out pretty good. I have made "thai" pizza on the grill as well.

I buy frozen dough at sams club (where they sell food). 24 32oz dough balls for like $15.
I let them sit out all day and defrost/rise...
In regards to sauce, I use classico stone ground tomatoes (from walmart) and add salt, pepper, garlic powder, onion powder, etc to taste. Then part skim mozzarella (hard kind).
I normally cook my pizza at 550-600... I have my egg setup with the placesetter and legs up. Then on that I sit a spider with the legs down (ring up) (spiders are sold at ceramicgrillstores). On top of the spider, I sit my pizza stone... I let it go for a good 30-45 minutes until the stone and the egg are both at about 550... Pizzas then cook (typically pretty thin crust, one 24 oz dough makes 2-3 pizzas depending on size) for somewhere between 4-8 minutes or so.
If you want anymore help/questions, feel free to PM me.

I just use the pizza yeast packets and the recipe is on it. I cook one side of the dough for about 5 mins till it starts to firm up then bring it back in and put the sauce/toppings on the side that was facing the coal. This helps to make sure the crust is cooked all the way through for me.

I'm a pizza amateur but on the egg is one of the best ways to make it

I just go down to the local pizza place and get their dough from them. Make sure you pre heat the plate setter and pizza stone. I will get the temps up to about 550 or so and slide them on. you can check it through the top so you dont have to open it up.

Once all the cheese is bubbly I will pull it out, usually 7-8 min. Then enjoy