Start off with dough from your favorite Italian bakery.
Turn the dough out onto a lightly floured surface. Using the heel of your hand, gently press and stretch the dough out toward the edges. For a thin crust, stretch the dough to 1/4-inch or less thickness. Using a rolling pin to smooth it out helps with the process. If the dough is stubborn and wants to "shrink back" as you work, just give it a five-minute rest before continuing.
Preheat gas grill to medium-high heat.
When you are satisfied with the results, brush the entire surface lightly with olive oil. Season lightly with coarse salt. Gently lift one end and fold dough in half. Brush surface lightly with olive oil. Lift edge of long end and again fold in half, brushing once again with olive oil. Place oiled side of folded dough down on tray and oil again. Let dough rest for 10 minutes. Dough is now ready for transport to the grill.
If not using right away, allow crust to cool completely before placing in plastic bag for storage.