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Type in "pizza" in Google or Yahoo, and you'll likely get more than 12 million suggestions for Web sites to find out more.

Very few of those sites feature "pizza" and "grill" together, however. That's unfortunate because a little 'za cooked over an open flame is as unique as it is tasty. And it's not too hard to make — and with homemade dough and sauce, you'll be amazed at the flavor.

Pizza is popular, no matter if it's nuked in a microwave, shot out of an oven or left to simmer on the stovetop.

And it's not too surprising considering these statistics, according to Food Industry News and pizzaware.com:

• Americans consume about 100 acres of pizza every day — or about 350 slices per second;

• Each man, woman and child in America eats an average of 46 slices — or 23 pounds — of pizza annually.

• Pizza is a $30-plus billion per year industry. Three billion pizzas are sold in this country each year;

• Pizza on the grill, instead of in the oven — despite its fantastic result — is almost never thought of (OK, that's my personal stat).

Those are just a few items to get you started — and by started, I don't mean grabbing the nearest telephone and rekindling the relationship with your favorite delivery driver.

October is pizza month (honestly) in the United States. So celebrate, but don't become a statistic. Dust the counter top with a little flour, warm up the grill and prepare for a pie like nothing you've ever tasted ... it's pizza time — grill style.

The dough

2 cups bread flour

1 1?2 cups all purpose flour

1 tsp baking powder

1 tbs salt

1 1?2 cups warm water (approximately 85 degrees)

1 tbs sugar

1 packet of yeast

2 tbs extra virgin olive oil

• Optional: Shake in a little onion powder and/or garlic powder to taste.

Yields two 12-inch crusts

In a separate bowl or glass (not the bowl in which you intend to mix the dough), mix the water, yeast and sugar. Let stand at least 10 minutes, or until the yeast becomes activated.

Sift dry ingredients into a large bowl. Pour in the water and yeast mixture. Mix into a ball.

Knead on a clean surface dusted with flour, adding flour as necessary until the dough is no longer sticky. Knead for five to 10 minutes, or until the surface is silky smooth. Form into a nice tight ball.

Oil a glass or ceramic bowl, add the dough ball and brush with a light coat of olive oil. Let stand covered (a kitchen towel will do, just as long as it?s not air tight) for at least an hour, or until the ball doubles in size. Try to place in a location that is consistently above room temperature. The top of a stove with the oven on is OK, but don?t let it get too hot.

Note: Once the dough has risen once, you can proceed to rolling and tossing. I proof twice to promote an airy and lighter finished product.

To proof dough again, knead for another 10 minutes on a surface dusted with flour and let rise for another hour.

On a dusted surface begin to form the dough. Pull the dough in equal directions to form a small circle. (You can use a rolling pin here, just remember to dust it with flour, too.) Once the dough has formed a nice circle, finish it off using just your knuckles, pulling lightly the underside of the dough. If you?re feeling adventurous, give it a few tosses into the air.

• Tip: Try to use your finger tips as little as possible. Dough is elastic, but once you break the center of your circle, it?s tough to put it back together without starting all over again. Using your knuckles while gently pulling in opposite directions will keep from making holes and make it easier to form a crust.

Roasted tomato pizza sauce

15 oz. can of tomato sauce (or equal parts of both sauce and puree)

15 oz. can of tomato puree

6 vine tomatoes, grilled

1?2 yellow onion, chopped finely

2 cloves garlic, chopped finely

2 tbs extra virgin olive oil

1 tbs sugar

1 tbs oregano

1 tbs thyme

chopped basil (fresh if possible, added at the end)

Halve tomatoes, brush with extra virgin olive oil, salt and pepper. Grill about five minutes on each side, or until they are slightly charred. Puree in a blender or food processor. Heat oil in a sauce pan. Add garlic and onion and sauté. Mix in sugar.

Add tomato ingredients and bring to a boil. Turn to low setting, cover and cook for about an hour.

• Tip: This is a very basic marinara. Jazz it up with some eggplant or roasted red peppers.

How to grill

Form the charcoal mound on one side of the grill. Once heated through, spread evenly on one side, using a few briquettes on the opposite side.

Use a clean grill grate that is well oiled with extra-virgin olive oil.

Place dough directly on grill grate and watch closely. Once you see smoke, it?s time to flip.

Once flipped, move to low-heat side and add toppings.

Close grill lid to promote baking, but check frequently, turning the pie as necessary.

• Tip: If you?re timid about grilling both sides, top the pizza while it?s still in dough form, place on the grill until it begins to smoke and move to a preheated oven on medium broil to finish the top.

A few favorites:

• Grilled goat cheese pizza (blanca, meaning without sauce) with sautéed mushrooms and roasted red peppers.

• Grilled pizza with tomatoes, mozzarella, roasted garlic and basil.

• Grilled pizza with Gorgonzola cheese and caramelized onions.

• Tip: If you?re going above and beyond traditional mozzarella or provolone, understand your cheese. Gorgonzola (and some goat) cheeses are very rich. Use them sparingly. Try roasting vegetables on your grill before using as toppings, as it rounds out that smoky flavor.