-
1
In a large bowl stir together the water, yeast, and sugar and let stand till foamy, about 10 min.
-
2
In a large bowl, whisk together 2 1/4 c. of the flour and salt.
-
3
Using the handle end of a wooden spoon slowly add in yeast mix, and stir constantly till mix forms a dough.
-
4
Turn out onto a floured surface.
-
5
Knead dough, till smooth and elastic, incorporating as much of remaining 1/4 c. of flour as necessary to prevent dough from sticking, about 5 - 10 min.
-
6
Lightly oil a large, deep bowl.
-
7
Put dough in bowl and turn to coat with oil.
-
8
Cover bowl with tea towel or possibly plastic wrap and let dough rise in a hot place for 1 hour, or possibly till doubled in bulk.
-
9
Using fist, punch dough down; turn out onto floured surface.
-
10
Divide dough into 4 equal pcs; knead each briefly till smooth.
-
11
Cover with towel; let rise till almost doubled, about 30 min.
-
12
Makes sufficient dough for four 10-inch thin-crust pizzas.
-
13
Dough balls can be tightly wrapped in plastic and refrigerated one week, or possibly frzn up to 1 month.
-
14
On a lightly floured surface (preferably a chilled baking sheet or possibly tray) using a floured rolling pin, roll out 1 ball of dough 1/8 inch thick (about 10 inches in diameter).
-
15
Using a pastry brush, lightly brush upper crust with oil.
-
16
If it's a very warm day, the dough may get too soft to transfer easily to grill, if so, pop the tray into the freezer till hard, about 15 min.
-
17
Prepare grill and preheat to medium.
-
18
Trying not to stretch the dough, carefully transfer it, oiled side down, to rack of grill.
-
19
Grill crust, covered, till undersides are golden, about 3 min.
-
20
(If one side of grill is hotter than the other, rotate the pizzas partway through cooking.)
-
21
Brush upper crust with oil and flip crusts over with 2 metal spatulas.
-
22
Top each crust with desired toppings.
-
23
Grill, covered, about 5 min more, or possibly till undersides are golden, cheese is melted and toppings are heated through.
-
24
Makes four 10-inch pizza crusts.
