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1
Combine the water and yeast in a mixing bowl and stir until the yeast dissolves.
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2
Stir in 1 tablespoon of olive oil and 1 cup of the flour.
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3
Stir in a second cup of flour and the salt.
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4
Sprinkle some of the remaining flour over a work surface and on your hands.
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5
Scrape the dough out of the bowl and onto the work surface.
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6
Gradually knead in additional flour until the dough no longer feels sticky.
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7
Lightly oil a large bowl.
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8
Shape the dough into a ball and rotate it in the bowl to coat it with the oil.
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9
Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1 hour.
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10
Punch the dough down and knead it for about 1 minute.
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11
Return the dough to the bowl and let rise until doubled again, about 45 minutes.
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12
Meanwhile, about 30 minutes into the second rise, start a charcoal fire.
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13
When the dough has doubled, punch it down and divide into 4 equal pieces.
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14
(At this point, the dough can be rolled into 4 balls and frozen.
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15
Defrost overnight in the refrigerator prior to use.)
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16
Lightly oil the backs of 2 large baking sheets.
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17
Roll out each piece of dough into a 9-inch circle (pizzas don't have to be perfectly round) and place them on the baking sheets.
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18
Cover with plastic wrap.
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19
When the coals turn white, place 1 or 2 of the pieces of pizza dough on the grill (depending on its size) and cook for 1 minute; they will start to puff.
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20
Turn the crusts over with a spatula and grill until browned and crisp, about 2 to 3 minutes longer.
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21
Watch constantly to keep crusts from burning.
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22
Repeat with the remaining dough.
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23
Immediately top the pizzas and serve.
