Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 packet (7g) instant dry yeast
  • 1 tsp (6g) salt
  • 1 cup (240ml) warm water
  • 2 tbsp (28g) olive oil
  • 1 cup (240ml) crushed canned tomatoes
  • 1 clove (5g) garlic, minced
  • 1 tsp (5ml) dried oregano
  • 1/2 tsp (3g) salt
  • 2 tbsp (28g) olive oil
  • 12 oz (340g) low-moisture mozzarella, shredded
  • 1/4 cup (15g) fresh basil leaves, torn
  • 8 oz (225g) pepperoni
  • 1 cup (150g) sliced bell peppers

Instructions:

  1. Ignite your gas grill or light your charcoal to medium-high to high heat (approximately 450°F to 500°F / 230°C to 260°C). If using a pizza stone, preheat it on the grates for 15 minutes; otherwise, ensure grates are clean and lightly oiled.
  2. Roll the dough into 9-inch circles, approximately 1/4 inch thick. Place the dough directly onto the hot grates or stone and cook undisturbed for 2–3 minutes until the bottom is lightly browned and the dough puffs up.
  3. Flip the dough using two spatulas. Quickly brush the seared side with garlic oil, spread a thin layer of sauce, and add mozzarella and chosen toppings.
  4. Close the grill lid and cook for another 4–7 minutes until the cheese is bubbly and gold-brown and the crust edges reach a deep mahogany color. Remove from grill and garnish with fresh basil.