2 pkgs. or 1 T of dry yeast
Spinkle yeast onto the of hot water inside of a ceramic bowl. Allow yeast to dissolve for 10-15 minutes. Once yeast is foamy, add 3-5 tablespoons of flour. Stir until it forms a thin paste.
Put 2 cups of flour into mixing bowl.
Add 1 teaspoon of salt to this flour.
Turn mixer to low and slowly pour in yeast mixture. Once it is well blended, continue adding flour (about 2 more cups) until it forms a sticky dough. Turn mixer to medium and add a small amount of flour until it holds together. Allow to mix for a couple of minutes. Stop mixer and pull dough from mixer and place onto lightly floured board. Knead for about 5 minutes or until dough is elastic and smooth.
Grease the inside of a ceramic bowl, place dough into bowl and roll around so the entire dough ball has a light layer of grease. Cover dough and place in warm place. Let raise 2 hours or until doubled.
Divide dough into 4 or 5 small balls and roll flat by hand or rolling pin into a small 1/4" thick pie. Lightly drizzle olive oil onto one side of dough. Brush oil evenly onto dough. Place oiled side down onto grill. The grill should be between 400 to 450 degrees. Close grill lid to create an oven-like environment. It cooks quickly so keep an eye on the bottom so as not to burn. Once it becomes a light brown and you can see the grill marks, and the dough is bubbling, drizzle olive oil onto the uncooked side and flip the dough. Quickly add sauce, cheese and toppings. Close lid of grill and allow to cook until the cheese has melted.
All of the meat we used was pre-cooked as well as the mushrooms and onions. I used the same frying pan to save on clean up and used lots of olive oil.
or
- 2 cups all purpose flour
- 1 1/2 teaspoon instant yeast
- 3/4 teaspoon salt
- 3 tablespoons olive oil
- 3/4 cup lukewarm water
- Mix it all together, let it rise a little, roll it out, and stick it on.
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