1 cup warm water
1 package active dry yeast
1/2 tsp. sugar
2 cups bread flour
2 T. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp fresh ground pepper
olive oil for brushing the crust
cornmeal for the pizza peel
1-2 cups marinara
2 large heirloom tomatoes sliced
large fresh mozzarella ball sliced
bunch of fresh basil
3 cloves of fresh chopped garlic
salt & pepper
Prepare a hot grill and place a ceramic pizza stone on grill grate. If you don’t have a pizza stone, you could use an upside-down cookie sheet. If you don’t have a pizza peel, use a cutting board.
In a small bowl, mix the warm water, yeast & sugar. Let stand in a warm place until bubbly, about 20 minutes.
In a large mixing bowl, add the 2 cups of flour, 2 T. olive oil, salt & pepper. I used my kitchen aid mixer with the dough hook attachment. Add the yeast mixture to the flour mixture and mix dough until it begins to pull apart from the sides of the mixer. You may need to add a little more water to get it to mix.
Put dough on floured cutting board and knead into a large ball. Oil the mixing bowl and return dough for proofing. Cover bowl with kitchen towl and let sit for at least 1-2 hours. The dough should double in size.
Remove dough from mixing bowl and cut into thirds. You will be able to make three medium sized pizzas with this recipe. Prepare your pizza peel by covering it with cornmeal (a cutting board will work too). Roll dough out into a large oval/rectangle shape on the pizza peel.
Now for the toppings!!!!
Cover the dough with olive oil and then add marinara, garlic, salt & pepper, sliced tomatoes, sliced mozzarella & basil
Slide pizza onto hot pizza stone
Bake until crust is brown and cheese is hot and bubbly.