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i've been making pizza for many years now, using a regular oven on baking pans. i now make pizza on BGE. My recipe follows:
1 large can crushed tomato (i like hunts).
1 small onion finely chopped.
1 teasp. salt
1 tablsp olive oil
5 grinds of black pepper from my grinder.
1 tablsp basil.
1 tablsp oregano.
saute onions in the olive oil for a few minutes.
add the tomatos, salt, pepper & herbs.
on medium heat stir from time to time cooking for 20 min.

Pizza dough Frowner food processor method)
1 cup water(room temp)
1 pack yeast
1 tablsp olive oil
1 teasp salt
+/-3 cups Breadflour (always best when using yeast)

pour water into processor, add yeast - give a quick pulse.
add about 1 cup breadflour, salt & oil - give a few quick pulses.
add 1 1/2 cup more breadflour & process to form a ball- adding more flour as needed. the dough should not be sticky, so adjust the flor used to get a fairly firm, smooth dough.
remove from the processor bowl & place on a floured surface to knead it a few more times by hand.
place the dough in a covered bowl to rise til double +/-1 1/2 hours.
remove from the bowl, punch down & form ino two balls that can be rolled out into 2 12" pizzas.
( you may want to fold over the edges, to give an edge crust/rim to contain sauce & ingredients)
my last BGE bake was @ 400�F 35-40min. Razzer
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