Practically Perfect Pizza Dough (especially PERFECT for Grilling)

Wondering what to do for what could be your last meal on the grill (unless you're like me, and grilling season lasts all year long)?  This Labor Day, make yourself some GRILLED PIZZA!  Due to this recipe, I will no longer be able to eat pizza from the oven.  It's THAT good.  When you grill it, it tastes like it comes straight out of the brick oven from your Italian grandmother's kitchen.  It's crunchy on the outside, but soft and chewy on the inside.  The crust is the perfect complement to whatever toppings you like.  Look no further folks.  This is IT.

This pizza crust recipe is GREAT for grilling, but is just fine for oven pizzas too. Yields 6 individual crusts.

DOUGH:
1 1/2 cups very warm water
1 TBS sugar
1.5 TBS yeast
1 tsp coarse kosher salt
3 TBS olive oil
3 C. all-purpose flour
1 C. whole wheat flour

Mix yeast, sugar and warm water.  Let sit until frothy (about 10 minutes).  Add salt, oil and 1 c. whole wheat flour.  Mix well.  Let rest for 10 minutes.  Add remaining flour, 1/2 cup at a time, until it pulls from the side of your mixer (or if mixing by hand, until well incorporated).    Knead for 8 minutes.  Dough should become elastic. 

Place in greased bowl and cover with a warm, damp cloth.  Let rise until double in size.  Meanwhile, flour a clean countertop and prepare your pizza toppings, cheese, and sauce in separate bowls so they are ready to go.  Divide dough into 6 ball-sized portions (do not stretch out to pizza crust yet).  Let sit for 15-20 minutes on floured surface.  Preheat grill tto medium-high.  Coat dough balls with flour, and with floured hands, stretch out crust - about 6-8 inches, depending on how you think you like it.  Place it on well-oiled grill grates and grill one side for about 2 minutes.  Flip.  Add sauce, cheese and toppings (our favorites are fresh garden tomatoes, roasted zucchini, roasted peppers, roasted garlic, green onions, and chopped spinach with garden tomato marinara).  Close grill cover and cook for about 2 more minutes or until cheese is melted. 

Once you've had this pizza, you won't want to make it any other way.