Makes 4 crusts
Ingredients for Dough:
1 envelope active dry yeast
½ teaspoon granulated sugar
2/3 cup warm water (105°F to 115°F)
2 cups all purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing crusts
Method of Preparation:
To make the dough:
In a medium bowl, combine the yeast, sugar and water. Stir briefly and let stand until foamy, 5 to 10 minutes. Add the 2 cups flour, salt, pepper, and 2 tablespoons olive oil. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 5 to 10 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the b all to coat the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1 ½ hours.
To grill the dough:
Punch down the dough in the bowl. Transfer to a lightly floured work surface and cut into four equal pieces. Roll out each piece into an 8-inch round about 1/8 inch thick. Use a rolling pin dusted with flour to keep the dough from sticking. Lightly brush both sides of each round with olive oil and place the rounds on the back of two baking sheets. Gently slide the crusts from the baking sheets onto the cooking grate and grill over Direct Medium heat until the undersides are marked, 1 to 3 minutes. Don’t worry if the crusts bubble in spots; they will deflate when turned over. Transfer the crusts back to the baking sheets, grilled side up.
To assemble the pizza:
Add the desired sauces and toppings to the toasted side of the crusts. Transfer the crusts to the cooking grate and grill over Direct Medium heat until the crusts are crisp, 4 to 6 minutes. Remove from the frill. Add any extra toppings you desire. Cut into wedges and serve warm.
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