Pizza on the Grill

• 8 grams (2 teaspoons) active dry or fresh yeast
• 225 grams (1 cup) warm water
• 5 grams (1 teaspoon) sugar
• 12 1/2 grams (1 tablespoon) extra virgin olive oil, plus additional for brushing the pizza crusts
• 185 grams (approximately 1 1/2 cups) whole wheat flour
• 125 to 185 grams (approximately 1 to 1 1/2 cups) unbleached all-purpose flour
• 10 grams (1 1/4 teaspoons) salt
• 3/4 cup marinara sauce made with fresh or canned tomatoes
• 5 to 6 ounces mozzarella, shredded if fresh, sliced if low-moisture
• Fresh basil leaves

1. In the bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water.
2. Add the sugar and stir together.
3. Let sit 2 or 3 minutes, until the water is cloudy.
4. Stir in the olive oil.
5. Using a stand mixer: Combine 310 grams (2 1/2 cups) of the flour and the salt, and add to the yeast mixture all at once.
6. Mix together using the paddle attachment, then change to the dough hook.
7. Knead at low speed for 2 minutes, then turn up to medium speed and knead for 8 minutes.
8. Add flour as needed.
9. Hold on to the machine if it bounces around.
10. Turn out onto a clean work surface and shape the dough into a ball.
11. The dough should be firm and slightly sticky.
12. If you are kneading the dough by hand: Mmix together the yeast, sugar, water and olive oil as directed in a medium size or large bowl.
13. Combine 310 grams (2 1/2 cups) of the flour and the salt.
14. Fold in a cup at a time, using a large wooden spoon.
15. As soon as you can scrape the dough out in one piece, turnscrape out onto a lightly floured work surface, and knead for 10 minutes, adding flour as necessary, until the dough is firm.
16. Shape into a ball.
17. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up.
18. Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for 1 to 1 1/2 hours, until doubled.
19. Weigh the dough and divide into 3 equal balls.
20. Shape each ball by cupping it between your hands, with the bottom of your hands touching your work surface, and moving the dough in a clockwise circle between your hands, working round and round the dough until it becomes a ball.
21. Put the balls on a lightly oiled baking sheet, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes.
22. At this point, the dough balls can be placed in a wide bowl and covered with plastic wrap, or in a re-sealable bag, and refrigerated for 1 to 2 days.
23. You will need to punch them down again when you are ready to roll out the pizzas.
24. Lightly flour the dough if it is sticky.
25. While turning the dough, press down on its center from the heel of your hand to your fingertips, gradually spreading it out to an approximately 10-inch circle.
26. You can also stretch the dough by pressing it out and laying it over a closed fist; with your other hand, rotate it around, balancing it on the fist, while you gently stretch it out with your fingers.
27. Do not shape a raised rim; the entire circle should be flat.
28. You can also use a rolling pin to roll out the dough.
29. If not planning to grill right away, you can make these in advance and keep them in the freezer.
30. Dust a piece of parchment with flour, semolina or cornmeal and place a rolled- out pizza shell on the parchment.
31. Top with another piece of parchment and dust with flour, semolina or cornmeal.
32. Stack the remaining two shaped pizza rounds between sheets of parchment, then wrap airtight in plastic and place in the freezer.

active, water, sugar, extra virgin olive oil, whole wheat flour, flour, salt, marinara sauce made, mozzarella, fresh basil

Taken from cooking.nytimes.com/recipes/1014838 (may not work)