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1
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook.
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2
Add 3 cups flour, then the salt, and mix.
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3
While mixing, add 1 more cup of flour, or enough to make a soft dough.
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4
Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
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5
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times.
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6
It should be smooth and elastic.
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7
Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil.
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8
Cover the bowl with a kitchen towel.
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9
Allow the dough to rest at room temperature for 30 minutes.
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10
Divide the dough into 6 equal parts and roll each one into a smooth ball.
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11
Place the balls on a baking sheet and cover them with a damp towel.
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12
Allow the dough to rest for 10 minutes.
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13
Use immediately, or refrigerate for up to 4 hours.
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14
If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.
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15
Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal.
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16
(You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
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17
Light your grill and wait until it's hot.
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18
Place the pizzas directly onto the grill and cook on 1 side for 1 minute.
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19
Turn the pizzas over and brush with olive oil or garlic oil.
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20
Top the pizzas with any toppings you wish, piling them high.
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21
Drizzle each pizza with 1 tablespoon of olive oil.
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22
Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.
