1 Heat the grill: Light a charcoal grill or turn a gas grill to 550ºF.
2 Pre-prep the dough: Divide the dough into two (8-ounce) pieces and form each piece into a ball. If the dough is very sticky, knead in 2 to 3 tablespoons of flour. Flatten the balls with your fingertips, cover with a cloth, and let rest for 10 minutes to relax the gluten.
3 Meanwhile, grill the potatoes: Spread about 11/2 tablespoons olive oil on a small baking sheet. Place the potatoes in one layer on the baking sheet, press them into the oil, and turn them over. You want both sides of the potato slices coated in oil.
With a wadded paper towel dipped into vegetable oil, use tongs to quickly oil the grill grates.
Place the potato rounds on the grill and close the lid, and cook for 2 to 4 minutes, or until the undersides are golden. Turn with tongs, and cook for another 2 to 3 minutes, or until the potatoes are…