MAKING THE DOUGH: Dump into the bowl of a food processor...
4 cups bread flour
1 envelope (2 1/4 teaspoons) instant yeast (the bread machine kind)
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1 teaspoon dried Italian herbs
Pulse to blend. Then with machine running add...
2 tablespoons olive oil
1 1/2 cups of warm water (no more than 110 degrees)
If the dough forms a ball then process for an additional 30 seconds.
If the dough doesn't ball up: Add up to an additional 1/4 cup of water until it does, then process for the additional 30 seconds.
Turn the dough out onto a lightly floured work surface and knead by hand for a few strokes until it forms a smooth round ball.
Put the ball into an oiled bowl and cover with plastic wrap. Let it rise until doubled in size, 1 to 1 1/2 hours.
Punch down the dough and then divide into eight evenly sized balls. Cover with a damp cloth and lest rest 5 minutes but no more than 30 minutes.
Flatten balls into disks about 8 inches in diameter on pieces of parchment paper.
TOPPINGS: Prepare all your toppings in advance! Stay away from "fresh" mozarella balls. They're too watery. Anything you want cooked (meats, onions, mushrooms) must be cooked in advance as the limited grill time won't be enough to take care of it. When I first did this I would pile the toppings on pretty heavy. Nowadays I use a lighter touch, and am happier for it. You'll just have to do it a lot to find out what works best for you!
GRILLING THE PIZZA: This is how I make it work on my grill, a Weber two burner gas model. You will probably have to fuss with the burners of your grill a bit to figure out how long and how hot for yours.
Turn both burners to high for fifteen minutes. Then turn to medium (on my grill High is "9:00" and Medium is "6:00").
Oil up the grill, then brush the dough with a bit of oil. Put the dough onto the grill oiled side down, and peel off the parchment paper (save the parchment).
Let the dough cook, uncovered, for two minutes. DON'T TOUCH IT DURING TIME! YOU'LL BE SORRY IF YOU DO! After two minutes rotate the dough a quarter turn, and then let it go for two more minutes.
Brush the raw side with a bit of oil. Using tongs or a spatula remove the dough to the parchment pieces grilled side up. Top the pizzas (on the grilled side) as you like, then carefully slide them back onto the grill (the raw side should have been partially cooked, even though it never touched the grill, and this shouldn't be tough to do.) Then close the lid and cook for four more minutes. Check after four minutes to see if the cheese is melty enough for you. It probably won't be browned, and I wouldn't recommend waiting for it to become so. You don't want the cheese and everything else melting off onto your burners (trust me on this). Remove from the grill and enjoy!
I can fit two at a time on my grill. The remaining dough circles usually don't come off quite as dark. You can adjust the time accordingly. After awhile you will get the feel of it. Have fun!
