Authentic Pizza Dough

In a large bowl, activate the dry yeast in the lukewarm water by adding honey (or sugar). When it starts to bubble, the yeast is ready for the rest of the ingredients.

Add the rest of the ingredients and knead the dough well, preferably for 10-15 minutes!

Let the dough rise, covered with a clean kitchen towel, for at least 1.5 hours or until doubled in size.

Punch it down and push out the air. Form it into 3-5 equal sized dough balls, by wrapping the outer layer around the outer side until you have a silky smooth skin on the ball.

Dust a baking tray with flour and place the balls onto the tray. Cover with plastic wrap to prevent the dough from drying out. Allow it to rise for about an hour. If you are planning on using the dough later (more than an hour), refrigerate it.

I recommend using a pizza stone and cooking the pizza on your Weber Grill. Heat the grill to minimum 400 F.

Roll out your pizza dough to your desired thickness. Use a pizza peel to lift your pizza to/from the stone. Bake the pizza on the grill with the lid on for about 8 minutes.