• In large mixer bowl with dough hooks attached, pour ½ cup warm water, sugar and sprinkle with yeast.
• Allow to dissolve and then stir.
• On low, mix in 1 cup of the flour and the salt and beat until smooth.
• Pour in 1 cup water and the olive oil.
• Turn up speed to medium or desired speed for kneading.
• Gradually add in the rest of the flour until well mixed in.
• Knead dough for 4 minutes. Dough should become elastic and come away cleanly from the sides of the bowl.
• Shape dough into a ball and turn into a greased bowl and cover allowing it to rise until double in bulk, about 1 hour.
• Preheat oven to 450 degrees.
• Punch down dough and divide it into two balls
• Stretch and roll out to about 15” each.
• Grease 2 baking sheets and sprinkle with cornmeal (optional).
• Place dough on sheets and top as desired with pizza sauce, cheese etc, as desired.
• Bake 20-25 minutes or until crust is golden and cheese is bubbly.

Notes

• Baker’s Secrets: How to bake Pizza on the grill.
• Heat covered grill on low to medium. (This temperature depends on how your grill heats.)
• Roll dough out a bit thinly and in a shape and size to fit grill. (I make 3-4 per batch.)
• Slide dough from greased baking sheet onto grill and close lid.
• Allow to bake 4-6 minutes. The bottom should have grill marks but not be burned.
• Using a large metal pancake turner, guide crust back onto baking sheet.
• Flip the crust over and place toppings on the grilled side. (Trust me!)
• Place pizza back on grill and close lid.
• Allow to bake 4-8 minutes or until cheese is melted and bubbly.
• Slide pizza from grill onto serving platter, slice and enjoy.