Combine the first three ingredients. They will begin to bubble, which means that the yeast has been activated and is growing. Let sit for 5 minutes. Add 1/4 to 1/2 cup flour to the yeast mixture and whisk together until smooth. Add olive oil and salt; mix. If you choose to add fresh herbs to your dough, add them now. Add remaining flour and mix.
Lightly flour a workplace and transfer dough from bowl to surface. Begin kneading the dough. After 4 to 5 minutes, your dough should be sticky to the touch but shouldn’t stick to your hands. If it does, add up to 1/4 cup more flour and continue kneading.
Place some oil in your bowl and spread it around thinly so that your dough won’t stick. Replace dough in bowl and roll it in oil to coat. Cover with a damp towel and let sit in bowl approximately 20 to 40 minutes to rise.
To prepare dough ahead of time: After dough is kneaded, you can refrigerate up to two days before using or freeze for up to two months. Be sure to cover it well with plastic wrap and place in refrigerator or freezer. If refrigerated, bring dough out to double in size before shaping into balls. If frozen, thaw in refrigerator overnight before using. Cover with a damp towel and let rise for 40 to 60 minutes. Once dough has doubled in size, shape into 4 equal balls. Let balls rise until they double in size (about 10 to 20 minutes); shape into flat disk. Let rest again 5 minutes before grilling.
Grilling pizza dough
Heat grill to 400ºF to 425ºF. Cut dough into 4 balls and let rest for 10 minutes. Shape each ball into a disk. Once preheated, spray canola oil evenly onto grill. Place dough on grill and pre-cook one side only for 3 to 5 minutes or until bubbly. Remove from grill.
At this point you can either save the pre-cooked crusts to complete later, or continue making your pizza.
When you are ready to finish your pizza, turn the grill temperature down to 350ºF to 375ºF. Turn crust over so the grill marks are on top and add toppings. Replace on grill and cook for an additional 3 to 5 minutes, until cheese is melted and toppings are heated through.
Some of our favorite topping combos
BBQ sauce, grilled and sliced Smart Chicken breast , red onion, cheddar cheese, corn, and cilantro
Béchamel sauce, sautéed ground Smart Chicken with onions and salt, rosemary, spinach, pre-cooked potatoes, and mozzarella
Basil pesto, pre-cooked and shredded Smart Chicken thighs, black olives, roasted red peppers and feta
Traditional tomato sauce, seared Smart Chicken sausage, mozzarella