This recipe is from the Weber Big Book of Grilling (p. 339)
- 1 envelope active dry yeast
- 1/2 tsp. granulated sugar
- 2/3 cup warm water (105F – 115F) (essentially hot water from the tap)
- 2 cups all-purpose flour, plus flour for rolling out dough
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 tbs. extra-virgin olive oil, plus oil for brushing crusts
- In a medium bowl combine yeast, sugar and water. Stir briefly and let stand until foamy (5-10 min.)
- Add 2 cups flour, salt, pepper and 2 tbs. olive oil. Stir until dough holds together.
- Transfer dough to lightly floured work surface and knead. (The recipe says for 5 to 10 minutes, but I’ve never done it this long.) Shape into ball and place in lightly oiled bowl. Turn ball to coat surface of dough with oil. Cover bowl with damp cloth towel and set inside a warm place until dough doubles in size, 60-90 min. (I usually set the oven to 200F, turn it off, and set the bowl in the warm oven.)
- To make crust, punch down dough in bowl. Transfer to lightly floured work surface and cut into four equal pieces.
- Roll each piece into an 8 in. round approx. 1/8 in. thick. Lightly brush both sides of each round with olive oil and place on individual plates.
- Slide crusts onto cooking grate and grill over direct medium heat until undersides are marked, 1 to 3 minutes. Remove from heat.
- Add sauce and toppings to toasted side of crusts.
- Transfer to cooking grate and grill over direct medium heat until crusts are crisp, 4 to 6 minutes. Remove from grill.
We make this with any high-quality jarred pizza sauce or a homemade pizza sauce and a ton of mozzarella cheese. Turkey pepperoni works as well as any other. Add oregano, crushed red pepper, sometimes sun-dried tomatoes.