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1
For the dough: in a medium bowl, combine the yeast sugar and water.
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2
Whisk until all the yeast is melted.
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3
Let stand for 5-10 minutes.
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4
Add two cups of the flour, salt, pepper, garlic and olive oil.
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5
Stir with your hands until the dough holds together.
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6
Transfer the dough to a lightly oiled surface (use oil not flour as it lends a crunchier crust). Knead until the dough is smooth about 8-10 minutes.
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7
Shape into a ball and let stand in an oiled bowl covered in a warm place for about an hour or until the dough doubles in size.
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8
Punch down the dough and transfer again to a lightly oiled surface.
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9
Divide the dough into to equal pieces.
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10
Stretch the dough with your hands until the dough is about 1/8 inch thick.
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11
Slide the dough to a lightly oiled baking sheet.
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12
Slide the dough onto the grill and cook uncovered directly over a medium heat until the grill marks are clearly visible.
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13
Brush the dough with olive oil.
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14
The crust may bubble but that is ok as it will deflate as you turn it.
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15
Turn the dough and brush again with olive oil.
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16
Top first with your cheese choice as the cheese will melt evenly being put on first.
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17
Next add you sauce and then toppings.
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18
Grill for about 5 minutes more or until cheese is melted.
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19
It is best after you add the toppings to close the grill and view every three minutes until the cheese is melted.
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20
I did not specify a quantity for the cheese as everyone likes different amounts of cheese.
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21
Let the pizza rest a few minutes before cutting it.
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22
I added minced garlic to my olive oil for brushing.
