Pizza Dough for the Grill

• 1 (1/4 ounce) package dry yeast
• 1 cup water, lukewarm
• 3 tablespoons olive oil
• 5 basil leaves, chopped
• 12 cup romano cheese, grated
• salt, 1-2 pinches
• black pepper, to taste
• 2 12 cups unbleached white flour, plus more for rolling out on board
• 13 cup yellow cornmeal, plus 1/4 cup more for lining cookie sheets

1. Combine the lukewarm water and yeast in a medium bowl.
2. Stir and set aside until yeast has dissolved or until white bubbles have formed on top, about 10 minutes.
3. Stir in 2 tablespoons of olive oil, basil, Romano cheese, salt and black pepper.
4. Slowly add 2 1/2 cups of the flour and 1/3 cup of the cornmeal, until mixture is too sticky to stir.
5. Dust a cutting board with flour and turn dough out onto surface.
6. Knead the dough; add more flour as necessary.
7. Continue kneading the dough until it is smooth and elastic, and no longer sticky.
8. Brush the bowl with the remaining tablespoon of olive oil, and return the dough to bowl.
9. Cover the bowl with a clean kitchen towel and place in a warm, draft free spot for about 1 hour or until the dough has doubled in size.
10. Punch down the dough and turn out onto a floured work surface.
11. Divide dough into 6 to 8 equal portions.
12. Cover the dough and allow to rise for another 1/2 hour.
13. Sprinkle 1/4 cup of cornmeal on 2 ungreased cookie sheets.
14. Uncover balls of dough with towel.
15. Working on a flour surface, use your fingertips or a rolling pin to flatten each piece until you have a thin circle of dough.
16. TO GRILL THE DOUGH:.
17. Place the shaped dough directly over the heated portion of the grill.
18. Grill until bubbles begin to form on top side of dough, about 4-5 minutes.
19. Flip the dough and continue to cook.
20. Remove when pizza shell is fully cooked but not burned.
21. CREATE YOUR OWN PIZZA:.
22. Spread a thin layer of good quality tomato sauce on pizza crust.
23. Top with your favorite toppings and fresh slices of mozzarella or goat cheese and fresh herbs like basil or thyme.
24. Drizzle a small amount of olive oil over the top of pizza or use small dollops of pesto sauce and season with salt and pepper.
25. Place on indirect heat portion of grill and cook until cheese has melted and dough is warmed through.
26. Usually just a few minutes.

yeast, water, olive oil, basil, romano cheese, salt, black pepper, unbleached white flour, yellow cornmeal

Taken from www.food.com/recipe/pizza-dough-for-the-grill-372749 (may not work)