Grilled Pizzas

Directions

1. 1
   Combine the water and yeast in a mixing bowl and stir until the yeast dissolves.
2. 2
   Stir in 1 tablespoon of olive oil and 1 cup of the flour.
3. 3
   Stir in a second cup of flour and the salt.
4. 4
   Sprinkle some of the remaining flour over a work surface and on your hands.
5. 5
   Scrape the dough out of the bowl and onto the work surface.
6. 6
   Gradually knead in additional flour until the dough no longer feels sticky.
7. 7
   Lightly oil a large bowl.
8. 8
   Shape the dough into a ball and rotate it in the bowl to coat it with the oil.
9. 9
   Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1 hour.
10. 10
    Punch the dough down and knead it for about 1 minute.
11. 11
    Return the dough to the bowl and let rise until doubled again, about 45 minutes.
12. 12
    Meanwhile, about 30 minutes into the second rise, start a charcoal fire.
13. 13
    When the dough has doubled, punch it down and divide into 4 equal pieces.
14. 14
    (At this point, the dough can be rolled into 4 balls and frozen.
15. 15
    Defrost overnight in the refrigerator prior to use.)
16. 16
    Lightly oil the backs of 2 large baking sheets.
17. 17
    Roll out each piece of dough into a 9-inch circle (pizzas don't have to be perfectly round) and place them on the baking sheets.
18. 18
    Cover with plastic wrap.
19. 19
    When the coals turn white, place 1 or 2 of the pieces of pizza dough on the grill (depending on its size) and cook for 1 minute; they will start to puff.
20. 20
    Turn the crusts over with a spatula and grill until browned and crisp, about 2 to 3 minutes longer.
21. 21
    Watch constantly to keep crusts from burning.
22. 22
    Repeat with the remaining dough.
23. 23
    Immediately top the pizzas and serve.