Wonderful dough! It's pretty much a standard dough... The key to grilling is to have the grill not too hot. If you're using charcoal grill (which is what my family uses), spread the coal around on the bottom instead of bunched up in the middle. YES - take it off the grill when you are topping, unless you are super fast at putting your toppings. If you have two people doing the toppings, then you're ok - otherwise, take it off the grill and then put it back on. The dough needs to be a bit thicker so it won't fall apart when you put it on the grill. For oven, bake crust (poke holes in crust) at 400F in pizza pan or pizza stone for 8 minutes. Put toppings on and then bake again for another 20 minutes. OR - you can wait for the crust to cool, then put your toppings on, wrap it up with saran wrap and put it in the freezer for home made frozen pizza! When baking frozen pizza, bake at preheated oven of 400F for 25 minutes. :)
I did let the yeast poof in the warm water and sugar for 15 minutes before adding all the other ingredients. For my taste buds, I also added 1 TBSP minced garlic and 1 TBSP Italian herb and 1 TBSP of basil and mixed it in with the dough. I let it rise for 1 hours (at least) before making the pizzas. It gives a wonderful aroma when baking. My kitchen smells like a pizzaria after making 4 frozen pizzas tonight. ;) Love the smell -- wish I can bottle it up and sell it to Yankee Candle or something.
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Wonderful dough! It's pretty much a standard dough... The key to grilling is to have the...