Grilled Pizza

Directions

1. 1
   1.
2. 2
   Put yeast and sugar in stand mixer bowl.
3. 3
   Add warm water and let sit 15 minutes.
4. 4
   Add salt and olive oil.
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   Start mixer on low with dough hook attached, and gradually add flour.
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   Turn mixer to medium for 5 minutes.
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   Check dough.
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   If its still a bit too sticky, add a tablespoon or two of flour and mix thoroughly.
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   2.
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    Remove dough from mixer bowl and knead by hand a few times.
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    Form a ball and place in a bowl coated with olive oil.
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    Cover bowl with a dishtowel and put in a warm, draft-free place.
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    Let rise 1 hour.
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    3.
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    Remove dough from bowl and cut in three or four pieces, depending on whether you like thicker or thinner crust.
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    Form each piece into a ball.
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    Return to bowl, cover, and let sit 15 minutes.
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    4.
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    Remove a piece of dough, leaving the others covered.
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    Roll out to desired shape and thickness.
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    (I prefer mine very thin, and because of the width of my grill grates, an oblong shape works best.)
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    Place dough on a sheet of waxed paper brushed with olive oil.
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    Brush olive oil on top side and sprinkle with Italian seasoning.
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    Repeat with other pieces of dough.
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    5.
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    Heat grill on medium-low and place dough directly on grill grate.
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    Grill until dough starts to puff, then flip.
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    6.
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    Add sauce and toppings to cooked side of dough.
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    7.
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    Grill until crust is baked and cheese is melted, moving to indirect heat if necessary.
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    (I move mine to the upper grate after a few minutes so the toppings can heat through without the crust burning.)