- Ready Time : 0 min
- 1 cup warm water
- 2 teaspoons sugar
- 1 package active dry yeast
- 2 tablespoons extra virgin olive oil, plus more for brushing and drizzling
- 1 teaspoon salt
- 1/2-3/4 cup marinara sauce
- 8 ounce fresh mozzerella, sliced
- 1/2 cup sliced pepperoni
- 4 thinly sliced hot or sweet capicola, torn
- 1/2 bunch fresh basil, torn
Prepare the dough: whisk 1 cup warm water (about 105 degrees F) and the sugar in a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10 minutes. Stir in the olive oil
Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes, adding just enough flour to prevent from sticking. Form into a ball, put in a large oiled bowl and turn to coat with oil. Turn seam-side down, cover with plastic wrap and let rise at room temperature until doubled in size (about 1 1/2 hours). Meanwhile, preheat a grill to medium high and grill any toppings you may want to add on (onions, peppers, mushrooms, etc).
Arrange all of your toppings on a tray near your grill.
Reduce the grill heat to medium low. Divide the dough in half and dist the dough and work surfce with flour. Roll each piece into a 7″ x 12″ rectangle, about 1/8″ thick. Brush an inverted baking sheet with olive oil and lay your prepared crusts on it. Carefuly, lift each piece by the corners and lay on the grill, oiled side down. Cook until the dough puffs and the underside is stiff and marked, about 5 minutes.
Flip the dough with tongs, brush with olive oil, spread with the marinara sauce and top with mozzarella and toppings. Cover and cool until the cheese melts, about 5 more minutes. Transfer the pizzas to a cutting board. Top with basil a drizzle of olive oil and salt.
From Pass the Sushi