Pizza cooked over an open flame gives it an authentic flavor. The key is using fresh ingredients as your toppings!
1 .25 ounce package active dry yeast
1 Cup warm water (about 110 degrees)
⅛ Teaspoon sugar
2 Teaspoons kosher salt
1 Tablespoon olive oil
3-⅓ Cups flour
½ Medium onion (chopped fine)
¼ Cup extra virgin olive oil
1 Can crushed tomatoes (I use San Marzano. So tasty these crushed tomatoes can just about stand alone as pizza sauce.)
½ Cup extra virgin olive oil
2 Cloves garlic (chopped)
salt and pepper
toppings (good quality mozzarella and parmesan, fresh basil, mushrooms, garlic, cooked sausage, olives, you name it!)
Taking the time to find good quality toppings can make all the difference here with this pizza. When using fresh, full-flavored cheese, you don't need to use much. You want a tasty, high-quality pizza, not one weighed down with average ingredients. Quality, not quantity!
Making the Pizza Dough
In large bowl, dissolve yeast in warm water. Add sugar. Allow to proof for 10 minutes. Mixture should be frothy.
Add salt, olive oil and flour. Mix until dough pulls away from sides of the bowl.
On lightly floured surface, knead dough until smooth (about 8 minutes). Place dough into oiled bowl, turn dough over. Cover with a damp cloth and leave to rise (protected from drafts) until doubled. (I usually place the bowl in my oven so I can be sure there are no drafts.)
After about an hour, punch the dough down and let it rise again for another hour.
Making the Sauce
Heat a couple tablespoons of olive oil in a skillet. Add the finely chopped onions and let brown. Add crushed tomatoes. Season with salt and pepper. Add more olive oil to taste. Allow to simmer until all flavors have combined.
Putting the Pizza Together
Heat grill to high. Heat ½ cup olive oil and chopped garlic for about 30 seconds in the microwave or on the stove top until garlic has infused the oil.
Punch down dough and divide into quarters. Form each portion into a round or oblong shape. The pizza should be less than ½ inch thick.
Brush one side of the dough with olive oil. Place the oiled side on the grill and brush the other side with oil. Cook both sides to desired doneness. Remove from grill and top with sauce and additional toppings as desired. Return pizza to grill to allow cheese to melt and toppings to heat through.