You can have great sauce and fresh cheese, but if the crust is a loser, your pizza will be, too. The key to getting a thin crust with just the right amount of char and crunch is to throw your pizza on a hot grill and close the cover. Even with store-bought dough (we won't tell), you'll still end up with an authentic, bubbled crust that's straight out of Italy. Get the recipe on Food52.