Grilled Pizza Crust

Step 1: ORIGINAL INSTRUCTIONS FOR OUTDOOR GRILL

Step 2: Start charcoal fire or preheat gas grill to medium-high heat.

Step 3: Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl.

Step 4: Add very warm water and oil; mix until well blended, about 1 minute.

Step 5: Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky.

Step 6: Knead on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.

Step 7: Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.

Step 8: Brush both sides of crust with additional oil.

Step 9: Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.

Step 10: Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.

Step 11: Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.

Step 12: FOR INDOOR COUNTER TOP GRILL

Step 13: Follow the instructions up to where it says "Brush both sides of crust with additional oil." (STEP 8).

Step 14: Place dough on the grill and leave the top up, let cook for about 3-4 minutes and them put top down for 1-2 minutes.

Step 15: Take grilled dough and place on cookie sheets, top with desired toppings and place in a 400F oven for 5-10 minutes.

Step 16: MAKE DOUGH AHEAD OF TIME

Step 17: Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator.

Step 18: Punch down and roll out just before grilling.

Step 19: Notes: I formed my dough into balls, rolled it out, brushed with oil and let thaw/rise for 20 minutes before I grilled it. Worked perfectly for me.