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1
PREPARE THE MARGHERITA PIZZAS In a very large bowl, stir the honey into the water until dissolved.
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2
Sprinkle the yeast over the water and let stand until foamy, about 8 minutes.
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3
Stir in the flour, the 1/4 cup of olive oil and the salt until blended.
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4
Turn the dough out onto a lightly floured surface and knead until smooth.
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5
Place the dough in an oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
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6
PREPARE THE MARGHERITA PIZZAS On the floured work surface, punch down the dough and cut into 4 pieces.
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7
Roll each piece into a ball and place on an oiled baking sheet.
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8
Rub the dough balls with oil, cover with plastic and refrigerate overnight.
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9
PREPARE THE MARGHERITA PIZZAS Light a grill.
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10
When the coals are hot, push two-thirds to one side for a hot fire; spread the remaining coals on the other side for a medium-hot fire.
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11
PREPARE THE MARGHERITA PIZZAS In a small cast-iron skillet, toast the pine nuts over the medium-hot fire, shaking the pan, until the nuts are golden and fragrant, about 1 minute.
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12
Arrange all the topping ingredients near the grill.
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13
PREPARE THE MARGHERITA PIZZAS On a lightly oiled work surface or sheet pan, press 1 dough ball into a thin, roughly shaped, 10-inch round.
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14
Repeat with the remaining dough balls.
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15
Carefully set 1 dough round over the hot fire and grill until firm on the bottom and easy to lift, about 1 minute.
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16
Using tongs, move the crust to the medium-hot fire and continue grilling until the bottom is deeply browned and blistered, about 2 minutes longer.
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17
Carefully flip the crust and return it to the hot fire until cooked through, about 1 minute.
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18
PREPARE THE MARGHERITA PIZZAS Slide the crust back to the medium-hot fire and top with 1 cup of the shredded Fontina and 1/4 cup each of the olives and pine nuts.
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19
Cover the grill and cook until the cheese is melted, about 2 minutes.
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20
Transfer the grilled pizza to a cutting board; cut into pieces and serve.
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21
Grill another dough round, and top it with the remaining Fontina, olives and pine nuts.
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22
PREPARE THE MARGHERITA PIZZAS Grill another dough round on both sides.
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23
Slide to the medium-hot fire, spread with 1 cup of the tomato sauce and top with 1 cup of the mozzarella.
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24
Cover the grill and cook until the cheese is melted, about 2 minutes.
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25
Transfer the pizza to a cutting board and scatter half of the basil on top.
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26
Sprinkle the pizza with Maldon salt, cut into pieces and serve.
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27
Repeat with the remaining dough round, tomato sauce, mozzarella, basil and salt.
