Dough:
- 2 pounds 00 (doppio zero) flour or 1 pound all-purpose and 1 pound cake flour
- 2 tsp. salt
- 22 ounces warm water (110°F-115°F)
- 1 Tbsp. yeast
- corn meal
Dissolve yeast in warm water. Let the yeast and water sit for 5 minutes. Whisk flour(s) and salt together in the work bowl of an electric mixer. Using the paddle attachment, add the water yeast mixture slowly. The dough should start cleaning the sides of the bowl. Knead 4 to 5 minutes. The dough should be slightly sticky. Place in a well-oiled bowl, cover with plastic wrap. Let rise 1 to 2 hours. Divide into balls (about 8 ounces each). Place on oiled sheet pan, loosely cover with plastic wrap and let rise 30 to 45 minutes. Shape balls into circles, place on a pizza peel that has been sprinkled with corn meal. Slide right onto a hot grill. Cook until underside starts getting color. Remove to a stone and pull lid down to finish cooking the top of the pizza.
Red Sauce:
- 28-ounce can fire roasted tomatoes crushed
- ½ cup red wine
- 6 ounces tomato paste
- 3-4 cloves garlic, crushed
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. crushed red pepper
- Salt and pepper
Saute garlic in olive oil over low heat. Add remaining ingredients. Simmer for 15-20 minutes. Cool before using on pizza.
Topping Ideas:
- Red sauce, fresh mozzarella, basil (Margherita)
- Pancetta, caramelized onion, parmesan, crushed red pepper
- Italian sausage, grilled peppers, grilled zucchini, mozzarella, parmesan, red sauce
- Parmesan, olive oil, spinach, sun dried tomato, feta cheese, pine nuts
- Prosciutto, fig jam, gorgonzola, candied pecans