You'll need to preheat the grill and cast-iron pan to 525. Then, get out one 1-pound package of store-bought dough. If your local pizzeria sells it fresh, get that stuff. If not, the grocery store variety is totally fine. Remove it from the packaging and stretch the dough out, working it into a flattened round.
Then, set a 9-12" cast-iron pan on the Conveggtor legs down.
You want to preheat the cast iron so it's hot but not smoking. If the cast iron is smoking, wipe with wet paper towel and slightly lower the temp of the grill.
Sprinkle the hot cast iron with cornmeal and flour. Set the dough snugly in the pan. Pull the sides of the dough up the sides of the pan so it doesn't slump back down, being sure to distribute the dough evenly for no thin patches. Brush the top of the dough with olive oil and let it start cooking.
Once the dough starts to bubble, season with salt and pepper and add 2-3 ounces of your favorite marinara sauce or BBQ sauce. Spread the sauce over the dough - don't worry about leaving too much space for a crust. This baby is supposed to be messy so work quickly. Top with 2-3 cups grated mozzarella cheese, depending on how gooey you like things.
Bake for 10-15 minutes until the cheese is melted, bubbling, and golden. Brush the crust with a mix of honey, chile flakes, and water (to thin the honey). The spicy honey will lacquer the crust. Let it rest a few minutes, top the cheese with fresh torn basil leaves, and slice.