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1
1.
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Put yeast and sugar in stand mixer bowl.
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Add warm water and let sit 15 minutes.
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Add salt and olive oil.
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Start mixer on low with dough hook attached, and gradually add flour.
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Turn mixer to medium for 5 minutes.
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Check dough.
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If its still a bit too sticky, add a tablespoon or two of flour and mix thoroughly.
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2.
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Remove dough from mixer bowl and knead by hand a few times.
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Form a ball and place in a bowl coated with olive oil.
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Cover bowl with a dishtowel and put in a warm, draft-free place.
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Let rise 1 hour.
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3.
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Remove dough from bowl and cut in three or four pieces, depending on whether you like thicker or thinner crust.
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Form each piece into a ball.
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Return to bowl, cover, and let sit 15 minutes.
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4.
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Remove a piece of dough, leaving the others covered.
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Roll out to desired shape and thickness.
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(I prefer mine very thin, and because of the width of my grill grates, an oblong shape works best.)
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Place dough on a sheet of waxed paper brushed with olive oil.
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Brush olive oil on top side and sprinkle with Italian seasoning.
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Repeat with other pieces of dough.
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5.
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Heat grill on medium-low and place dough directly on grill grate.
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Grill until dough starts to puff, then flip.
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6.
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Add sauce and toppings to cooked side of dough.
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7.
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Grill until crust is baked and cheese is melted, moving to indirect heat if necessary.
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(I move mine to the upper grate after a few minutes so the toppings can heat through without the crust burning.)
