Grilled Pizza Recipe

Many people have asked for the recipe Derek uses to make grilled pizza so here it is. Just in time for the long weekend. Hopefully everyone has nice enough weather to barbecue! (This recipe was from the Wall Street Journal.)
Pizza Dough
Yield: Enough dough for 4 12-inch pizzas or 6-8 personal pizzas
Prep Time: 30 minutes to make the dough, plus 2 hours and 40 minutes to rise
(Note: If you don't have a standing mixer, knead the dough by hand.)

5 to 6 cups all-purpose flour
2 1/2 teaspoons salt
1 tablespoon active dry yeast
Olive Oil

• Place 5 cups of flour and the salt in the bowl of a standing mixer fitted with the dough hook attachment.
• Sprinkle the yeast over 1/2 cup of warm water (105 degrees to 110 degrees) in a small bowl. Set aside for 5 minutes, then add 1 1/2 cup cool water and pour over hte flour. Mix on low speed until the dough comes together. Scrape down the bowl, and continue to mix until the dough is smooth and tacky but not sticky-wet, about 10 minutes (add more flour if dough is sticky.)
• Place the dough in a large oiled bowl and turn to coat with oil. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about 2 hours.
• Press the dough to deflate and knead once. Cover the bowl with plastic wrap and set aside for 40 minutes. Deflate again and evenly divide into 4 to 8 pieces.
• After rising, the dough can be refrigerated for up to 3 hours before grilling. Let the rounds sit out at room temperature for 5 to 10 minutes before proceeding.
• Here the recipe says to use hardwood lump charcoal but we just put ours on the gas grill because that is all we have.
• Invert a cookie sheet and generously grease it with olive oil. Place a dough round on top and flattenit with your hands until it is an even disc about 1/16 inch thick.
• Lift the dough by the two corners closest to you and drape it onto the grill. Grill until the dough puffs and has grill marks.
• Using tongs, flip the crust over onto the cool part of the grill. Brush the top with olive oil and add toppings.
• Rotate the pizza often to make sure it evenly browns and does not burn.

My favorite toppings:
1) Grilled Pizza with Tomato, Basil and Prosciutto
This is my favorite kind but is also the most expensive. Here are the ingredients to make two 12-inch pizzas.

1 cup shredded fontina cheese
2 tablespoons finely grated Pecorino-Romano cheese
3/4 cup chopped canned tomatoes in heavy puree
2 finely minced garlic cloves
16 roughly torn basil leaves
12 paper-thin slices of prosciutto

Top with garlic and cheese. Spon dollops of the tomato sauce over the cheese and drizzle with olive oil. After the cheese melts, remove from the grill and add basil and prosciutto.

2) Barbecue chicken
This one is SOOO easy! You just grill a chicken breast then dice it. When the dough is ready you spread barbeque sauce, mozzerella, chicken chunks, and pineapple.

You really can top them with anything you want and it makes a great pizza! A fabulous alternative to the old hot dogs and hamburgers when you want to have a barbecue.