Pizza dough for four personal crusts

5 cups of white flour

2 cups of warm water

2 packages of yeast

2 tsp salt

2 T sugar

2 T olive oil (plus a bit more for rolling and painting)

Corn grits, if using a pizza paddle for the grill

Pizza toppings may include: bell pepper, sweet onion, pesto, tomato sauce, jalapeños, basil, spinach, black beans, artichoke hearts, mushrooms, garlic, salsa, peppersoyni, soysauge, broccoli, pineapple, creativity…

1. Put yeast into the warm water for five minutes. Preheat the grill or oven.

2. Mix all dry ingredients

3. Put the oil into the yeast water

4. Mix the yeast-oil-water into the dry ingredients

5. Knead the dough on a floured surface for several minutes

6. Put a little oil into a large bowl and then roll the dough ball in it

7. Let the dough rise in the bowl for 45 minutes (or more) in a warm place (oven with only the light on is traditional)

8. Divide the dough into four equal parts and roll out onto a floured surface. I recommend painting your crusts with olive oil.

9. Make your pizzas!

10. A preheated 500F grill with a pizza stone is best for getting the crust crunchy on the outside while remaining chewy on the inside, but it isn’t necessary. You can bake the pizza at 450F in the oven. The grilled crust cooks fast, obviously. Depending on how cooked you like your veggies, you may want to pre-cook them. We don’t generally. Either way, the crust generally takes about 15 minutes to be ready, but check the grill often. At 500F, you can burn it quickly.

We love our pizza paddle for delivering the pizzas to the grill. Just spread some corn grits on the paddle to act like ball bearings so you can whip the pizza onto the grill! You could also do this with a cutting board. Without one or the other, you may find getting the pizza on the grill a challenge. Getting it off is easier as the crust is more rigid once cooked.