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1
In a small bowl, combine the yeast with the warm water and sugar.
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2
Let stand until foamy, about 5 minutes.
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3
In the bowl of a food processor, combine the all-purpose and whole wheat flours with the salt and process to blend.
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4
Add the olive oil and the yeast mixture and process until the dough comes together.
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5
On a lightly floured work surface, knead the dough until smooth and elastic.
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6
Put the dough in a large oiled bowl and turn to coat.
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7
Cover and let rise until doubled in bulk, about 1 hour.
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8
Punch down the dough and cut it into quarters.
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9
Shape each piece of dough into a 6-inch disk.
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10
Generously oil 2 large rimmed baking sheets and transfer 2 of the disks to each sheet; lightly brush the dough with olive oil.
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11
Let rest for 30 minutes.
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12
Light a charcoal grill.
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13
Roast the bell peppers over a hot fire until charred all over.
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14
Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes.
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15
Peel the peppers; discard the stems, seeds and cores.
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16
Cut the peppers into thin strips.
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17
Rake three-fourths of the coals to one side of the grill, leaving a thin layer of coals on the other side.
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18
Working on the baking sheet, pat and stretch 1 dough disk to form a 9-inch round.
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19
Lift the dough up by the edge and drape it onto the grate over the hot part of the grill.
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20
Grill the dough until it is nicely toasted on the bottom, about 1 minute.
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21
Then rotate and cook for an additional minute.
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22
Flip the crust over onto the cooler part of the grill and brush with olive oil.
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23
Sprinkle one-quarter of the cheese over the crust and top with one-quarter of the peppers, tomatoes, garlic and capers.
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24
Move the pizza back to the hot area of the grill to melt the cheese.
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25
Cook until the bottom of the crust is lightly charred, about 2 minutes; if it starts to burn, move it to the cooler side.
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26
Sprinkle with salt and pepper and serve immediately.
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27
Repeat with the remaining dough and toppings to make 3 more pizzas.
