The night before, make the pizza dough. Combine the sourdough starter/discard in a bowl with water, flour, salt, olive oil and honey. Mix it together until a dough forms. Cover the bowl and let it rise overnight at room temperature - or at least for 8 to 12 hours. At this point you can stick it in the fridge or use it!

Melt the butter in a skillet over medium heat. Once melted, add the pepper. Stir and toast the butter for a few minutes until fragrant, about 2 to 3 minutes. Remove it from the heat.

You can assemble the salad before making the dough so it’s ready to go. I toss the romaine with a few tablespoons of my caesar dressing. Toss in the grated pecorino cheese. Pecorino is very salty so I find that I don’t need salt and pepper.

Preheat the grill to the highest setting.

I like to use this dough to make two thinner crusts, but you can use it to make one larger thicker crust! Either way, if you divide it in half or use the whole thing, press it out until it’s a 10 to 12 inch round - or any shape you’d like. I do add some extra flour here to make it less sticky and more pliable. Not a ton, but a few tablespoons! And the exact amount differs, because it will depend on the consistency of your sourdough. Have a bit of bread flour on hand and sprinkle it as needed - on both your workspace and into the dough.

Transfer your dough to a floured pizza peel. You can lightly brush it with olive oil if you’d like. Slide the dough onto the grill grates - directly on to them. Close the lid. The amount of time to grill will depend on your individual grill, but I start with the lid closed for 2 to 3 minutes.

Check on the dough and if the bottom has charred a bit and has grill marks, you can flip it. To gently flip it, use either the pizza peel or two spatulas. Grill for another 2 to 3 minutes until the other side is grilled through. Keep in mind that this grilling time will depend on how thick or thin your pizza dough is! Just watch it constantly and don’t let it burn all over.

Once the dough is finished, slide it off the grill with the peel. Place it on a cutting board. Brush it all over with the peppery brown butter. Top it with 1 the grated pecorino.

Slice and serve it, or top it with the caesar and serve! You can also serve the caesar on the side.