The Pizza Dough: (Makes 2 crusts)
*1 package rapid rise yeast
* 1 cup warm water (8 oz) (100 – 110F)
* 2 tablespoons white vinegar
* 2 1/2 cups all purpose flour +/- 1/4 cup based on humidity
* 1 tablespoons of olive oil
* 1/2 teaspoon of granulated sugar
* 2 1/2 teaspoon of salt
* Corn meal for rolling out the crust
In a large bowl, dissolve sugar, and yeast, in water.
Wait 10 minutes until all yeast is dissolved/proofed
Add oil, vinegar, salt and flour and stir in a mixer until incorporated. Mix on a medium speed for approximately 5 minutes until the dough forms a cohesive ball.
Cover with a damp cloth and store in a warm humid place for 1 1/2 to 2 hours.
Divide dough into 2 equal portions.
Roll each portion into a ball. You want a dough ball without visible seams on top.
Cover dough balls with damp cloth and let rise.
The Toppings (for two pizzas)
16 oz Fresh Mozzarella
Ample amount of your favorite spaghetti sauce (Bonus points if it’s mom’s homemade recipe)
Handful of fresh basil leaves cut into thin strips
Preheat your gas grill to maximum temperature, keeping the lid closed
Roll out the dough ball into a thin crust, using the corn meal to keep the crust from sticking.
Place the crust directly on the grate of your grill and cook for approximately 60 seconds. For criss-crossing grill lines rotate the crust 90 degrees about 30 seconds into the cooking.
Remove from the grill, turn over and put spaghetti sauce and mozzarella on top of the side of the pizza that was just cooked.
Return to the grill, turn the heat on low, close the lid, and let the pizza cook until the cheese is melted and starts to bubble.
Top with fresh basil and serve
Charcoal Grill alterations:
Build your coals on only one side of the grill. Cook the first side of your pizza over the hot side of the grill, but after adding toppings, move your pizza to the cold side of the grill.