2 Cups warm water
1 pkg active dry yeast
2 Tbsp Extra Virgin Olive Oil
2 tsp Kosher Salt
6 Cups of bread flour, or high-gluten flour. [You can substitute up to 2 cups whole wheat flour]
4-6 sliced Roma tomatoes
4 oz. Mozzarella cheese, thinly sliced
1/4 lb. Italian sausage, cooked and crumbled
1 Tbsp basil
More olive oil
Optional toppings: diced bell peppers and onion, sliced mushrooms and black olives.
In a large mixing bowl combine the tepid water and yeast. Give yeast about 10 min to get bubbly. Add olive oil. Using a heavy-duty stand mixer outfitted with a dough hook, slowly add flour, letting each addition become fully incorporated into the dough before adding the next cupful. Add salt.
Keep working the mixture until a soft dough forms. Knead [by hand or with the mixer’s dough hook] for 5 -10 minutes, adding flour as needed until a smooth dough forms. Adjust the amount of flour, or add a bit more liquid, to achieve the perfect silky consistency of pizza dough.
Divide dough into fourths and roll into tight balls. Place on greased cookie sheet and cover with plastic wrap. Let rise at room temp until doubled in size, 45 min – 1 hour.
Heat one side of grill to medium high [heat other side on low, or leave cool]. Roll dough to desired thickness, brush with olive oil and place directly on the grill. When nicely browned, turn crust over. Top with sliced tomatoes, thin slices of fresh Mozzarella, sausage, basil, and drizzle with a little additional olive oil. Move to indirect heat until cheese melts.
Makes four 8″-10″ pizzas