YIELD

Makes about 2 1/2 pounds pizza dough, enough for 4 (12-inch) pizzas

INGREDIENTS

1 2/3 cups warm water (about 100ºF)

1 to 2 teaspoons active dry or instant yeast

1/4 cup olive oil

5 cups all-purpose flour (about 1 pound, 10 ounces)

2 teaspoons fine salt, or 4 teaspoons kosher salt

 

INSTRUCTIONS

If you want to use the pizza dough that same day, use 2 teaspoons yeast. If you are going to let the dough rise overnight, use 1 teaspoon yeast.Mix the water and yeast together in the bowl of a stand mixer or a large mixing bowl. Let stand for a few minutes until the yeast is dissolved. Stir the oil into the yeast mixture, then add the flour and salt. Mix with a spatula until a shaggy, floury dough is formed.Knead the dough on low speed with a dough hook for 5 to 7 minutes, or knead by hand on the counter for 6 to 8 minutes. When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.Use a pastry scraper or knife to cut the dough into 4 (about 10 1/2 ounces each) for 12-inch pizzas. Grease a baking pan lightly with olive oil or baking spray. Place the dough lumps in the pan and turn them over so they are coated with oil. Cover the pan with plastic wrap or a damp kitchen towel.

TO MAKE PIZZA THE SAME DAY:

 Let the dough rise at room temperature for 1 to 1 1/2 hours, or until it has doubled in bulk.At this point the dough can be used immediately, or refrigerated or frozen for later use.

TO GRILL THE PIZZA: 

Preheat your gas grill with all the burners on high 10 to 15 minutes before you plan to cook. (Alternatively, start a charcoal grill.) Once heated, turn off or lower half the burners, creating an area of direct heat and an area of indirect heat. (Alternatively, bank a charcoal grill to create areas of direct and indirect heat.) Set up a workspace near the grill with space for shaping the pizza and bowls with sauce and toppings.Working with one piece at a time, pull and stretch a dough ball in your hands into a round. Once it becomes large, drape it over your fists to continue stretching it into a large, thin round. If it feels more comfortable, you can also do this on a greased work surface.Flip the shaped pizza onto the grill over direct heat. Close the grill. Let the pizza grill until the bottom is just barely cooked and shows char marks, 1 to 3 minutes. Every grill is different, and depending on yours and how long you preheated it, this time could vary.Use tongs to flip the pizza over and move it to the indirect heat. Quickly spread it with sauce and spread a thin layer of toppings over top. (Don't over-top the pizza as this will interfere with it cooking quickly and completely.) Close the grill and cook until the toppings are warmed through and the cheese is melted, another 2 to 3 minutes. Again, time on your grill may vary. Use your sense of smell; if the pizza smells like it's scorching, open the grill and rotate the pizza into a cooler spotUse tongs or a large spatula to slide the finished pizza onto a cutting board. Cut the pizza into slices and serve. Repeat with the remaining pieces of dough; as you get into a rhythm, you can start a second pizza over direct heat while the first pizza is finishing over indirect heat.

ENJOY!