Yield: 4 servings
Cook’s notes: It’s important to know how hot your fire is, so the dough doesn’t scorch. When I’ve tried putting the dough on the grill and topping it immediately, too often it gets burned before being cooked through (and with the toppings already on, checking the underside gets tough). That’s why I prefer cooking the dough on one side and flipping it before topping it. Regardless, when in doubt, lower the heat, or, if using charcoal, try to slide the dough to a cooler area of the grill.

2 teaspoons instant yeast
2 cups all-purpose flour (preferably unbleached)
1 teaspoon coarse (kosher) salt
2/3 cup warm water
4 tablespoons olive oil, divided
Toppings of choice, such as 1 1/2 cups tomato sauce, 2 cups grated cheese (mozzarella is fine, but I love a combination of jack and parmesan), 1 1/2 to 2 cups grilled vegetables or grilled sausage slices, tomato slices, pesto, and chopped herbs

In a medium bowl (or, preferably, in the bowl of a stand mixer), whisk together yeast, flour and salt. Stir in water and 2 tablespoons olive oil until well-blended. By hand, transfer to a lightly floured surface and knead until dough is smooth and elastic, about 8 minutes; return to bowl. With a stand mixer, mix on speed 3 with the dough hook for 4 minutes, or until smooth and elastic. (Add flour a tablespoon at a time if dough seems too wet.) Brush top of dough with a little of the remaining oil and press a large sheet of plastic wrap onto it. Leave to rise in a warm place until doubled, about 1 hour (when doubled, dough will not spring back when a finger is lightly pressed into it).
Prepare grill for a medium fire. Gently press dough down and place on lightly floured surface; cut into quarters. Roll each quarter into an 8-inch circle (if dough won’t roll easily, cover and let it rest for 5 minutes before trying again). Brush both sides of each circle with olive oil and place on upside-down baking sheets.
Slide crusts onto grill (or flip them quickly with your hands). Grill for about 2 minutes, until grill marks show on bottom. Flip crusts, quickly spread with toppings (use a thin layer of tomato sauce), and cook, with grill closed, for about 5 minutes, until bottoms are crisp. Serve immediately.

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