Grilled Pizzas

Combine water, yeast, honey and olive oil in bowl of electric mixer fitted with dough hook. Add 3 cups flour, then salt and mix. While mixing, add enough flour to make soft dough (about 1 cup). Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.

When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow dough to rest at room temperature for 30 minutes.

Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover with a damp towel. Allow the dough to rest for 10 minutes. Use immediately or refrigerate up to 4 hours.

If you’ve chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle, placing them all on baking sheets sprinkled with cornmeal.

Light your grill and wait until it’s hot.

Place the pizzas directly onto the grill and cook 1 side for 1 minute. Turn pizzas over and brush with olive or garlic oil.

Top pizza with any toppings you wish, piling them high. Drizzle each pizza with 1 Tablespoon olive oil. Put the lid on your grill and cook for 5 more minutes, until crust is crisp and toppings are cooked.