September 3, 2010
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.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.