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1
Open vents in lid and bottom of a kettle grill and put 25 briquets on each of 2 opposite sides of bottom, leaving middle clear.
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2
Oil rack and position it with flaps over briquets (for adding more briquets), 5 to 6 inches above them.
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3
Light briquets.
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4
(They're ready when grayish white, 20 to 30 minutes.)
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5
Halve dough and form each half into a disk.
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6
Dust dough and your hands with flour.
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7
Holding 1 edge of 1 piece of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch round to roughly 6 inches.
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8
Flour your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until about 10 inches in diameter.
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9
Put round on a lightly floured foil-lined baking sheet, then lightly flour top of dough and cover with another sheet of foil.
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10
Repeat shaping with remaining piece of dough and stack on top of first round, lightly flouring and covering with foil.
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11
Stir garlic into oil.
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12
Discard foil from top crust and lightly brush with 1 tablespoon garlic oil.
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13
Holding foil underneath, flip crust, oiled side down, onto rack of grill.
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14
Repeat with remaining crust.
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15
Cover grill and cook until undersides of crusts are golden brown, about 4 minutes.
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16
Turn crusts over with 2 metal spatulas, then brush each with 1 tablespoon garlic oil and sprinkle with bell peppers, feta, oregano, and salt and pepper to taste.
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17
Cover grill and cook 5 to 7 minutes more, or until undersides are golden brown and cheese is slightly melted.
