Grilled Pizza

1. Put yeast and sugar in stand mixer bowl. Add warm water and let sit 15 minutes. Add salt and olive oil. Start mixer on low with dough hook attached, and gradually add flour. Turn mixer to medium for 5 minutes. Check dough. If it’s still a bit too sticky, add a tablespoon or two of flour and mix thoroughly.

2. Remove dough from mixer bowl and knead by hand a few times. Form a ball and place in a bowl coated with olive oil. Cover bowl with a dishtowel and put in a warm, draft-free place. Let rise 1 hour.

3. Remove dough from bowl and cut in three or four pieces, depending on whether you like thicker or thinner crust. Form each piece into a ball. Return to bowl, cover, and let sit 15 minutes.

4. Remove a piece of dough, leaving the others covered. Roll out to desired shape and thickness. (I prefer mine very thin, and because of the width of my grill grates, an oblong shape works best.) Place dough on a sheet of waxed paper brushed with olive oil. Brush olive oil on top side and sprinkle with Italian seasoning. Repeat with other pieces of dough.

5. Heat grill on medium-low and place dough directly on grill grate. Grill until dough starts to puff, then flip.

6. Add sauce and toppings to cooked side of dough.

7. Grill until crust is baked and cheese is melted, moving to indirect heat if necessary. (I move mine to the upper grate after a few minutes so the toppings can heat through without the crust burning.)