In a small bowl or measuring cup, combine the warm water, and active dry yeast. Stir gently to dissolve, then let it sit 5-10 minutes until the surface is foamy and bubbly. This confirms the yeast is alive and ready to work.
In a large mixing bowl, combine the flour and salt. Add the olive oil and pour in the activated yeast mixture.
Using your hands, stir together the dough until a shaggy mixture forms. Then turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth, stretchy, and slightly tacky, but not sticky. As you knead, add a sprinkle of flour if the dough becomes sticky.
Place the dough into a lightly oiled bowl, turning it to coat it with oil. Cover and refrigerate overnight or let it rise for 1-1/2 hours, or until doubled in size.
Once risen, punch down the dough and turn it out onto a floured surface. Divide the dough in half. Gently stretch or roll each piece into an oval about 12-15 inches long by 6-8 inches wide.
Brush one side lightly with olive oil.
Put the oiled side down on a hot, clean grill. Grill for 1-2 minutes, until bubbles form and the bottom has grill marks.
Remove from the heat and add your toppings.
Return to the heat and finish on indirect heat with the lid closed.
Top 10 Fruits and Vegetables for Weeknight Cooking
You can make a delicious meal any night of the week with a handful of fresh vegetables and fruits. Get Chef Sandra Lewis' Top 10 Vegetables and Fruits for Weeknight Cooking. Subscribe to our email list below or text COOK to 66866.
Top 10 Fruits and Vegetables for Weeknight Cooking
You can make a delicious meal any night of the week with a handful of fresh vegetables and fruits. Get Chef Sandra Lewis' Top 10 Vegetables and Fruits for Weeknight Cooking. Subscribe to our email list below or text COOK to 66866.
You have Successfully Subscribed!
We never, ever share your information.