(this makes enough for 4 -12″ pizzas)
1 cup warm water (not too hot or you’ll kill the yeast)
1 Tbs sugar
2 1/4 tsp active dry yeast (I have used both fast rising as well as regular – no difference) (2.25 tsp is same as one 1/4oz package)
2 1/4 cups all purpose flour
1 cup cake flour
1 Tbs salt
2 Tbs olive oil
Combine water, sugar, and yeast. Wait until mixture turns foamy, about 5 minutes.
Mix flours and salt in the bowl of a stand mixer fitted with dough hook
Add oil to yeast mixture, then pour into flour mixture. Knead dough on low speed for about 10 minutes. If you are kneading by hand, knead about the same amount of time.
Place dough in a lightly oiled bowl, turning dough to coat entire surface. Cover dough with plastic wrap and let rise in warm place until doubled, typically a few hours.
Punch dough down and divide into four balls, pinching the bottoms closed. Cover with wrap again, and let rise in a warm place for another hour.
Preheat one side of grill to medium, the other side to low.
On lightly floured surface, roll dough from the center to the edge to form a 10-12 inch circle, or just free form it to make a rustic look. Repeat 3 more times to get all the dough rolled out. To move dough to the grill, I roll one crust around the rolling pin and then transfer it to the grill.
Place dough on hot side, close lid and cook for about 2-3 minutes. WATCH carefully – easy to burn! The crust will bubble and grill marks will appear on the bottom. Flip the crust over and either move to the other side of the grill (the low heat side) or place on plate to get the toppings on it.
Brush crust with olive oil, it adds great flavor.
Add toppings – we always use fresh basil, tomatoes, usually provel (from St Louis of course) and other fresh veggies or herbs I have from my garden. Do not load up on the toppings as the crust is light and won’t hold up – and the bottom will burn while you’re trying to get the top melted or hot.
Remove from grill using cookie sheet. Cut and enjoy 🙂
Note – if I don’t need as many pies as the recipe calls for, I grill both sides of the crust, and then let cool. I freeze it and then pull it out when I need a quick dinner, throw some toppings on and put in the oven to heat 🙂