Culinary Daughter

• dissolve the yeast in 1/4 cup warm water with the honey
• in the mixing bowl add the flour, salt, 2 tablespoons of oil, dissolved yeast. add the remaining warm water and knead on low for 5 minutes.
• turn out onto the counter and knead for a few minutes. Let the dough Rise in a warm spot 30 minutes (as the dough rises – have it covered with a damp tea towel).
• divide the dough into 4 balls and pull into pizza shape by pulling the edges and turning the edges under. 5 times each one.
• Roll into a ball until smooth. about one minute. Cover with the damp tea towel and let rest for 20 minutes. you can refrigerate for upto 2 days.
• preheat the oven with the pizza stone in the over to 525F … or fire up the barbeque.
• The final step for the dough is to roll out on a lightly floured surface. Press into a 8 inch circle.
• Brush lightly and arrange topping
• bake for 15 to 20 minutes in the oven …

Option ii Grill the pizza

• keep the topping simple. Fire up the barbeque into 2 zones of Hot to firm up the dough, medium to cook through and melt toppings.
• Make the dough as noted above – with out separating into 4 portions balls. Now – when rolling out the pizza dough – form it to a half sheet pan (oiled). the dough is an approximate 9 x 13 rectangle.
• once ready – flop the dough off the sheet pan, ontop the barbeque grill. Brush the top (soon to be the bottom) with oil. When the bottom is brown and blister (take a peak) … Now with confidence … flip over ( i know Yikes! it works with a spatula and a tong .)
• when the second side is cooked at the most 2 minutes, slide over to the medium heat side and add the toppings. Cook another 4 minutes until the toppings are melted and place on a platter for serving.