pizza pizza ( on the grill)

So I made individual pizzas for Edee's party and it went over very well. It looked like a big giant pile of nan when i was done pre grilling them. As I am making some more now for us to store in the frezzer for quick meals in the future I though I would share my spin on the alton brown recipe.

• 16 ounces all-purpose flour, plus extra for peel and rolling (about 2 cups if you don't have a scale)
  
• 1 envelope instant or rapid rise yeast (has to be the rapid rise kind or you will need to wait longer)
  
• 1 tablespoon kosher salt (I put a bit extra in for tasty ness)
  
• 10 ounces warm water, approximately 105 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons for bowl
• 1 table spoon brown sugar or honey. (his recipe calls for 1 tablespoon malted barley syrup but I don't own any.. So i improvised)

Pre mix the dry ingredients (flour, yeast, salt and sugar)
Place in a bowl and add the oil and water
Combine the flour and yeast in the work bowl of a stand mixer.(if you don't have a heavy duty mixer you can mix by hand or a bread mixer) Increase the mixer speed to medium and knead for 15 minutes.

Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour. ( I usually do it longer just because of the timing of Edee interactions)

Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.

Heat a gas grill to high and make sure the grill grates are clean and free of debris.

Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.

Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, While it is grilling oil the other side and then when the lower side is brown flip and grill the other side.

Top as you will (If you comment nicely i will send my pizza sauce recipe) and heat the materials till the cheese melts (because of course you will have cheese)

The extra uncovered pizza crusts freeze well just let thaw and top and heat on grill for a later in the week/month dinner

Enjoy