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.