While this pizza may be a little fancy, it's a snap to make on the grill, and endlessly versatile. Try classics like Pepperoni or Hawaiian, or go all out and be throw on your favourite toppings to make your own gourmet creation.
Now it's time to be creative with your favourite toppings and of course, a nice finishing drizzle of olive oil.
The grilled pizza pictured above is made with a garam masala curried tomato cream sauce, thinly sliced purple potatoes, drizzled with Extra Virgin Olive Oil, and dusted with cumin, baby beet greens, and farm fresh eggs.
Toppings to consider: Pesto (our Basil Pesto would be perfect), pizza sauce, mozzarella, olive oil, Parmesan, thin sliced potatoes, baby greens, arugula, peppers, olives, eggs, smoked salmon, squash, grilled chicken, shrimp, etc.
Mix granulated sugar in 1/4 cup warm water and add yeast. Allow to sit and "bloom" for five minutes. In a large mixing bowl, in the bowl of your stand mixer, or in your bread machine, add the flour.
Mix yeast mixture into remaining two cups of warm water along with the salt and olive oil. Add this to the flour and slowly begin to mix until fully incorporated and smooth. A slightly wet dough helps create a beautiful cracker crisp crust if rolled very thin. If left thick, it will make a chewier crust.
Cover dough and allow to rise until doubled, approximately 1 1/2 hours in a warm location.
If using a pizza stone or steel, place stone or steel in the grill and preheat to highest possible temperature for at least 20 minutes.
Divide dough into six portions. Cover portions of dough not being rolled so they don't dry out. Roll each portion to desired thickness. If you don't want to use cornmeal, roll out your pizza dough on small sheets of parchment paper. Place pizza and parchment directly onto the hot stone/steel. When pizza dough is par-cooked enough to slide (about 1 minute), remove the parchment. The pizza can now cook on the hot stone without sticking. You can also use cornmeal to help pizza slide onto the grill or stone. If grilling pizza directly on the grill without a stone, reduce the heat to medium.
Keep a close eye on the pizza as it will cook quickly whether set directly on the grill or a blazing hot pizza stone.
Make one or two pizzas at a time, rolling dough out as necessary and keeping rest of the dough covered.
Makes 6 medium sized pizzas.