Grilled Pizza is worth the initial effort mastering the technique. Honestly, the first couple of times may be challenging in knowing the right grill temperature and transferring the dough but those are quickly overcome and there’s nothing like grilled pizza.

Pizza Dough

2 cups warm water	2 envelopes (about 2 Tablespoons) dry yeast
½ teaspoon sugar	6 to 7 cups all purpose flour
3 Tablespoons extra-virgin olive oil	1 tablespoon salt

Combine yeast, sugar and warm water in a bowl and stir until yeast is dissolved. Let sit several minutes until foamy, about 5 minutes.

Stir together 6 cups of flour and the salt in a large bowl. Pour the yeast mixture and the oil into the flour; stir until a stiff dough is formed. Turn out dough onto a lightly floured surface, and knead with floured hands until dough bounces back when pressed with fingers.

Place dough in oiled bowl. Cover and let sit in a warm place until doubled in size (½ to 1 hour).

Punch down dough and cut into sixths. Knead each piece for about 1 minute to form a ball. Cover all but one of the dough balls with plastic wrap

On a lightly floured surface, flatten remaining dough ball into a disk. Let rest 5 minutes. Stretch into a 9 inch circle.Line a baking sheet with parchment paper, sprinkle with flour, and set dough on top. Cover with another parchment paper and repeat with 5 remaining dough balls. Refrigerate for 30 minutes (can be stored in refrigerator for up to 1 day or freeze for up to 1 month).

Toppings
The best toppings for grilled pizza are precooked or can be eaten raw and soft cheeses (brie, Camembert, or goat cheese) though mozzarella and fontina cheese also work well but keep in mind that ingredients are mostly warmed or melted slightly on the grill. Some favorites include

- last month’s pizza topping suggestion of arugula and prosciutto with fontina.
- Leeks, mushrooms and asparagus, sauted with white wine and fresh thyme, and brie.
- tomato, basil, and mozzarella (thinly sliced).

Grilling
Generously coat the bottom of the chilled pizza dough with olive oil; this will keep the dough from sticking to the grill and heighten the smokey flavor. Put dough onto grill and grill until bottom of dough is golden brown and has grill marks, about 5 minutes, flip dough. Brush the browned side with olive oil and add toppings. Cook for about 3 minutes.