Grilled Margherita Pizza

Ingredients

• For the dough:
• 1 cup 236 ml water warmed to 100– 110 °F (38 - 43°C)
• 2 teaspoons instant dry yeast
• 1 tablespoon honey
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• For the toppings:
• 1/2 cup 100 grams pizza sauce
• 6 ounces 170 grams fresh mozzarella, sliced
• 16 fresh basil leaves

Instructions

1. 1

   --- For the dough: ---

2. 2

   Add the water to a bowl and stir in the yeast, honey, salt and olive oil.

3. 3

   To a clean work surface pile the flour and make a well in the center. Add a little of the yeast liquid and use your fingers to slowly incorporate flour. Add a little more liquid as it is absorbed by the flour until you get a nice dough ball. You may not use all the liquid, don't let the dough be too sticky.

4. 4

   Knead the dough for 5 minutes until smooth.

5. 5

   Lightly oil a bowl with a little olive oil and transfer the dough to the bowl. Turn once to coat all sides with the oil. Cover the bowl and put the bowl in a warm area to rise until doubled in volume, about 40 minutes.

6. 6

   After it has risen, punch down the dough and place it on a lightly-floured surface. Divide the dough into 2 balls. Cover and allow to rest for 20 minutes. You can freeze the other ball for the future.

7. 7

   Preheat outdoor grill. It needs to be very hot, like a pizza oven. 500°F/260°C is a good temperature so it doesn't cook too quickly.

8. 8

   Use your hands to shape into a 13-inch (33 cm) round and place onto a sheet of parchment paper. This is help to transfer to the grill. Brush the entire top of the dough with olive oil.

9. 9

   Flip the dough off the parchment paper and onto the grill, oil-side down for 3 minutes with the lid open or 1 to 2 minutes closed.

10. 10

    Use a large spatula to flip the dough. Add the sauce to the center, spreading it in a circular motion from the middle to the edge, leaving a 1-inch border.

11. 11

    Place the slices of mozzarella evenly on the pizza and grill for 5 minutes with the lid closed until the cheese starts to melt. Check the underside of the dough, if it’s cooking too quickly move to a cooler part of the grill.

12. 12

    Use the large spatula to slide the pizza onto a large cutting board and top with basil leaves. Slice and serve immediately.