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1
In a small bowl, combine the yeast with the warm water, honey and sugar.
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2
Let the mixture sit until it begins to foam, about 10 minutes.
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3
In a large bowl, combine the all-purpose flour, whole-wheat flour, bread flour and salt and then make a well in the center.
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4
Add the yeast mixture and the olive oil.
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5
Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms.
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6
On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 4 minutes.
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7
Lightly coat a clean bowl with olive oil and then add the dough, turning once to coat the dough in oil.
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8
Cover and set in a warm place until it has doubled in size, about 1 hour.
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9
Prepare a grill for medium-high heat; make sure the grill grates are clean.
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10
Have your pizza toppings standing by.
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11
Cut the dough in quarters, shape into balls and work with 1 ball at a time.
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12
Stretch each dough ball into a 9- to 10-inch circle by hand or roll into a bigger (and thinner) circle with a rolling pin.
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13
With a towel soaked in canola oil, coat the grill grates lightly in oil.
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14
Add the dough rounds and cook until grill marks form and the dough stiffens, 1 to 2 minutes.
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15
Flip the crusts and cook for an additional minute.
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16
Remove the crusts to an inverted baking sheet (so they slide off easily).
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17
Load the crusts with the desired toppings.
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18
Return to the grill, cover and cook the pizzas until the toppings are warmed and the cheese is melted, 2 to 4 more minutes.
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19
Remove carefully, cut and serve.
