You should see that the mixture becomes bubbly and that the yeast granules dissolve into the water. If you don’t want to prepare your own dough, buy pre-prepared dough at the grocery store.
If the dough is incredibly sticky, add a small amount of flour and rework it. Avoid adding too much flour, as this will make the dough have a thicker, heavier consistency.
If you are in a rush, you can skip the process of letting the dough rise and move on to preparing the pizza. Be aware that the crust of the pizza will be very thin and crisp as opposed to fluffy. If you are preparing the dough in advance for the next day, let the dough rise for 30 minutes, then place it in the fridge in a covered bowl until you are ready to use it.
Once you’ve rolled the dough, use your hands to encourage the dough into a circle shape if need be.
Other than a skillet, you can also make stovetop pizza using a tawa, a thin metal pan common throughout parts of Asia.
If the bubbles are large, you can deflate them by poking them with a spatula. You also can keep them if you wish; they will turn crispy when fully cooked.
Choose direct as opposed to indirect heat if that is a setting on your grill. The hotness of the grill will give you crispier pizza with a deliciously charred crust that tastes almost like wood fired pizza.
