Place a skillet over medium heat.

Add beef with all the seasonings. Cook through, making sure to break up the meat as you mix it to create an even crumble. Drain fat/liquid if desired.

Preheat the stone or steel as hot as your grill goes for 20–30 minutes. Then, 5–10 minutes before you’re ready to bake, turn off the fires that are directly under the stone. Otherwise, you’ll risk burning the bottom of the pizza (ask me how I know). Leave the other flames at full blast.

To make the pizzas, coat the dough balls in flour before using. Then, on a well-floured surface, use your fingertips to press and flatten the center of the balls, slowly moving outwards to form a crust.

Then carefully start to stretch the dough. Work slowly! Torn dough will make a mess and be impossible to get on and off the grill. An 8-oz dough should get you an 8–9-inch (20–23-cm) pie.

Top with techinah, then place on stone. Add seasoned cooked beef. Don’t let it sit too long. Get it on the grill/stone/steel asap! Investing in a pizza peel ($15–$25) will make your job a thousand times easier.

Put the cover of your grill down and leave it there for 4–5 minutes before peeking. This will keep the heat inside the grill, letting the top of the pizza bake also.

Check for doneness. I can’t give you a specific time or temp because I’ve never met two grills that cook even close to the same. This may require some trial and error. The good news is, aside from burning it, it’s really hard to mess it up. If it’s not 100 percent baked yet, just let it go longer.

Top with olive oil, za’atar, and microgreens or herbs.