This pizza dough is easy to put together. I like to do this at least 24 hours in advance and keep it in the refrigerator to develop a deeper flavor.
1 1/2 cup warm Water
1 Tbl Yeast
2 Tbl Sugar
3 cups Flour
1 tsp Salt
1 Tbl Ground Garlic (optional)
1/4 cup Olive Oil
Combine the yeast, sugar, and warm water together. Let sit for 5 minutes to activate the yeast.
While the yeast is working, add flour and salt to a large bowl or a stand mixer. Once the yeast is activated add the yeast mixture and olive oil to the dough.
Mix to fully hydrate all the ingredients. If the dough is too wet, add more flour until the dough comes together and you can knead it.
Knead for 10 minutes by hand until the dough is elastic. You can also use the dough hook for your mixer and knead it for 7-8 minutes. I like to take it out of the mixer and spend 2-3 minutes also kneading it by hand to ensure it is the right consistency.
Divide the dough into 2-4 balls depending on the size of pizza you want. If you use 4 balls, the pizzas will be more individual-sized versus family-sharing-sized.
Let the dough rest for 10-30 minutes. You aren't looking for a rise here. Instead, you are giving the dough time to relax. Once rested, you can begin making your pizza.
To Grill the Pizza:
Heat the grill to 450-500 degrees Fahrenheit.
Stretch or roll out the dough on a cornmeal-dusted pizza peel or the back of a baking sheet. Make sure it can slide around.
Slide the pizza crust onto the hot grill. Leave for 5-7 minutes checking to ensure the bottom is not burned. Move the crust around if necessary.
Flip the pizza once the bottom is sufficiently cooked with grill marks. It should be firm to move around. The sides should be baked and the top dry. Cook for another 5 minutes on that side, again until fully browned and with grill marks.
Flip the pizza back, and add your toppings. You don't want too much sauce or cheese. Grill with the top down for 3-4 minutes.
Take off the grill and serve.
If you aren't going to make the pizza right away, you can refrigerate the dough for 2-3 days covered, or even freeze it!
Depending on your freezer space, you can roll out your pizza crust after resting and freeze them already shaped. When you want to make a quick grilled pizza you can take the dough from the freezer, baste it with a little olive oil, and place it right on the grill.
Basic tomato sauce and mozzarella. I also like to add a bit of cheddar to deepen the flavor. Consider adding some of the cheese first to protect the dough, then sauce, and a final layer of cheese. If you are using fresh mozzarella, you don't need much because it will exude liquid.
Crumbled cooked sausage, tomato sauce, cheese