Pizza on the Grill

• 1 package active dry yeast
• 1 cup warm water
• ½ teaspoon sugar
• 1 1/2 teaspoons salt
• 1 Tablespoon olive oil (and extra to grease bowl)
• 3 1/3 cup all-purpose flour

• In a large bowl, dissolve the yeast in warm water and mix in the sugar.
• Let sit until it becomes frothy.
• Next, mix in the salt, olive oil and flour and mix well until the dough is in the form of a ball and the dough is not sticking to the sides of the bowl.
• Turn the dough out onto a lightly floured surface and kneed the dough until smooth.
• Place the dough in a bowl that has been greased with olive oil and cover the bowl with a damp cloth.
• Set aside and let rise until doubled-approximately 1 hour.
• Punch down the dough and kneed for approximately 5 to 7 minutes and let rise again until doubled.
• Next, heat the grill up to high heat.
• Get the dough out again.
• Punch it down and divide the dough in half and form ½ inch thick rectangular size shapes.
• Brush the grill with olive oil place one of the dough shapes on the grill.
• The dough will tend to puff up.
• Carefully watch for the bottom crust to become lightly browned and turn the dough over.
• Add toppings however you would like but be careful not to top it too much as you do not want the pizza to become too heavy.
• Close the lid and cook for a few minutes checking to see when cheese is melted.

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