Ingredients:

  • 1 cup warm water
  • 1 tbsp granulated sugar
  • 2 1/4 tsp active dry yeast
  • 3 cups bread flour
  • 1 1/2 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp vegetable oil
  • 2 tbsp cornmeal

Instructions:

  1. Combine warm water and sugar in a bowl, sprinkle yeast on top, and let sit for 5-10 minutes until frothy.
  2. Stir in olive oil, then gradually add bread flour and salt. Mix until a shaggy dough forms.
  3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
  4. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
  5. Preheat grill to medium-high (approx. 450°F). Divide dough into three equal balls and roll each into a 10-12 inch circle.
  6. Brush grill grates with vegetable oil and place the dough directly on the grates. Cook for 2-3 minutes until the bottom is mahogany-colored and the top bubbles.
  7. Flip the crust, spread sauce and toppings over the seared side, and close the lid for 3-5 minutes until cheese is bubbling and edges are crisp.