Grilled Pizza Dough

Dissolve the yeast in the water in a large bowl. Add the bread flour and two cups of the all purpose flour and the salt. Mix with a wooden spoon until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface and begin to knead, adding more of the remaining flour if necessary. The dough should be soft. Knead until the dough "pushes back", about 10 to 15 minutes. Or, you could the yeast,water, and flour in a heavy duty mixer for about 3-4 minutes on medium. Let the dough rise until doubled, about 1 to 1.5 hours. Punch down and let rise again if you like. Form the dough into about 6 balls. You might want to make smaller balls depending on how wide your grill is because each ball will be a pizza for the grill. Roll out to about 1/8 or 1/4 inch thick and you are ready to go. Grilled vegetables make a great topping for the pizza. You can marinate and grill eggplant, zucchini, onions, portobellas, etc. Make sure your sauce (sorry, I don't have a recipe for sauce), grated cheese, and grilled veggies, fresh veggies such as sliced tomatoes are ready to go before you grill the dough. The veggies won't actually cook on the pizza, unlike a baked pizza, so if you want toppings to be cooked, you have to do so before hand. Toppings are best if they are not too wet. To grill the dough, you want one side of the grill to be medium heat and the other to be med low. Take the rolled out dough and lay it down on the grill. It might stick at first, but will release itself once the dough sears and you start to see grill marks. Grill the dough until you get some light grill marks or until the bottom of the dough is dry and golden. The top will still be uncooked. Remove it off the grill and put it grilled side up on plate. This the fun part, layer on your choice of sauce, cheese and toppings and return the pizza to the grill to cook on the cooler side of the grill. I usually cook this side longer on the lower heat in order to get a crispy crust and to melt the cheese. covering the grill helps melt the cheese.