Grilled Pizza Dough

Ingredients

• 1 cup warm water (105-115 degrees)
• 1 Tbsp sugar
• 1 package active dry yeast (2 1/4 tsp)
• 2 1/4 cups All purpose flour
• 1 cup cake flour
• 1 Tbsp kosher salt
• 2 Tbsp olive oil

Instructions

1. Combine water, sugar, and yeast. Proof until mixture turns foamy, about 5 minutes.
2. Mix flours and salt in the bowl of a stand mixer fitted with a dough hook. Add oil to proofed yeast mixture; then pour into flour mixture. Knead dough on low speed 10 minutes. If kneading by hand, knead dough the same amount of time.
3. Place dough in a lightly oiled bowl, turning dough to coat surface. Cover dough with plastic wrap. Let dough rise in a warm place until doubled, about 2 hours.
4. Punch dough down and divide it into four balls, pinching the bottoms closed. Cover with plastic wrap, and let rise in a warm place another hour. With the toppings ready to go, you’re literally minutes away from pizza nirvana.
5. Roll out the dough on a dry work surface dusted with flour. Shape it into a 10 to 12 inch circle or rectangle. Add olive oil to side you will grill first.
6. To transfer the dough to the grill, lift it by the edges with your fingertips and drape it directly onto the hottest part of the grill. The high, direct heat from the fire will quickly firm the crust. If your grills has hot spots, use tong to move the crust around so it doesn’t burn. Let cook for 2-3 minutes with lid down. When flipping, add olive oil.
7. Before adding toppings, move the crust to the cool side of the grill. If your girl doesn’t have a double burner, move the crust to a baking sheet before adding toppings. Then return the pizza to the hot side for final cooking. Check it frequently to prevent burning.