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1
In the bowl of an electric mixture fitted with the dough hook, combine the flour(s), salt, sugar and yeast.
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2
Add the liquid and olive oil and knead on the medium setting for about 3-4 minutes.
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3
Transfer dough to a oiled bowl and cover with plastic wrap.
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4
Allow to rise until doubled, about an hour (note: it might be longer if you are at sea levelI am at just over 7000 feet and mine was more than doubled after an hour).
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5
If you are using a charcoal grill, you will want to start the coals now.
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6
Divide into 4 equal portions and shape each portion into a ball.
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7
Set on a tray and cover with a damp tea towel to rise while you prepare the toppings.
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8
If you are using a gas grill, turn it on to high heat and close the lid.
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9
If you are using a charcoal grill and your coals are ready, go ahead and put them in the grill.
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10
You will be needing direct and indirect heat so place the coals together in one spot and close the lid.
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11
To prepare the toppings, slice the cherry tomatoes each in half and place in a bowl.
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12
Drizzle with enough extra virgin olive oil to coat and sprinkle with salt and pepper.
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13
Next cut the mozzarella into small chunks.
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14
I did mine about 1 chunks; the size doesnt really matter, you could do slices too.
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15
Now take everything out to the grill.
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16
You are ready to start!
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17
I like to oil my hands before I start to handle the dough, so pour about a tablespoon of olive oil on your hands and rub them together.
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18
Then take a ball of dough and flatten it out so it is a thin disk.
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19
Just work your way around the circle, pinching with your fingers as you go.
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20
You can roll it out with a rolling pin if you prefer, but I like this way, it feels more rustic.
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21
Once you have a thin disk, place it on the grill over direct heat.
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22
Repeat with remaining disks, grilling in batches if you need to.
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23
My current grill is large enough that I can do them all at once but on my old one I had to do them one at a time.
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24
Once the dough has risen, move to indirect heat (on my gas grill, I just turn off the burners).
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25
Flip over once that side is cooked.
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26
As soon as you flip the crust over, smear the top side with more olive oil, top with plenty of tomatoes so they are all over, top that with cheese and close the grill so the cheese can melt.
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27
To serve, top with the basil leaves and drizzle with olive oil.
