FOR THE DOUGH –
2 c. all purpose flour
1 tsp instant yeast (or 2 1/4 if making day-of)
1/2 tsp salt
1 tsp honey
3/4 c. water, 105-110 degrees
scant 1/4 c. good quality olive oil
In bowl of a stand mixer fitted with the dough hook, add flour, yeast and salt. (If you forgot to make the dough the night before, use 2 1/4 tsp instant yeast here). Turn mixer on low and while running add honey and water.
Slowly add olive oil until dough just comes together around the hook (will still be lots of “pieces” of dough around the work bowl). Turn mixer off and turn all dough out onto counter.
Using hands, pull dough together with a few throws against the counter (Dough should be very supple in texture, not oily or dry. Depending on temperature, humidity, etc you may need a 1/2 tsp or so more water or flour. Add it now if needed). Knead for about a minute to create a ball of dough.
Place dough into large gallon-sized Ziploc bag and place in fridge overnight. (If you forgot to make the dough the night before, place bag in warm spot for at least 1 hour)
Remove dough from fridge and place on counter to come to room temperature.
If making personal 8-10 inch pizzas, divide dough into 4 equal pieces. Using either a pizza peel, or parchment paper sprinkled lightly with cornmeal, shape the dough using lightly floured hands.
IF GRILLING PIZZA ON A STONE –
Top your pizza with your favorite sauce, toppings and cheese. Transfer your pizza to the heated stone. If you’re using parchment paper, make sure to slide a cutting board or non-rimmed cookie sheet, underneath for added support.
Bake until edges of dough are golden and cheese is melted, about 10 minutes, tops. Remove with a pizza peel or cutting board and allow to sit for about 3 minutes before cutting.
IF GRILLING PIZZA DIRECTLY ON THE RACK –
Heat the grill to medium heat and while warming, prepare everything you need (baking sheet of pizza dough rounds – I recommend more “personal” size pizzas if grilling directly on the grate – sauce, cheese and toppings).
Place the pizzas directly on the grill, allowing the dough to cook with a closed grill for about 5-8 minutes, depending on thickness. Flip the dough and top the cooked side with sauce, toppings and cheese. Close the lid and cook another 5-8 minutes, or until the bottom is grilled and the cheese is melted.
Source: Pizza Dough – adapted from Good Things Catered