INGREDIENTS:

• 5 C bread flour
• 1 1/2 tsp yeast
• 1 1/2 tsp French grey sea salt
• 2 1/4 C cold water
• 1 Tbsp honey
• Olive Oil

INSTRUCTIONS:

1. In the bowl of a Kitchen Aide mixer fitted with the paddle attachment, mix all the dry ingredients on low until incorporated.
2. Switch to the dough hook, add the cold water and the honey. Mix on low for 10 minutes.
3. The dough should be smooth and elastic, it should not stick to the bowl. If it sticks to the sides of the bow sprinkle a little more flour. If it is too dry and the dry ingredients are still not mixing in, add a little more water.
4. After 10 minutes, remove the dough from the bowl and cut into 4 or 6 pieces and form into rounds. Place the rounds on a lightly oiled cookie sheet and drizzle olive oil on top of each round spreading gently with your hand over the top.
5. Cover with plastic wrap and place in a cold oven with the door closed for 2 hours to rise.
6. On a work surface sprinkle some flour and remove one piece of dough and flatten into a disc. Using your hands or a rolling-pin spread the dough out into a disc or oval 10-12 inches in diameter (if you cut the dough into 4 pieces your discs will have a larger surface area)
7. Dust a pizza peel (you can also use some sturdy cardboard) with cornmeal and place your dough on top making sure it slides around easily. Dock the dough with a fork, it prevents it from being too bubbly.
8. ON THE GRILL: pre-heat and oil you grill generously. Slide the dough from the peel onto the grill and lightly brown on both sides turning gently as it cooks. Remove and top with your favorite toppings. Be careful not to overload as this is a thin crust. Return to the grill and cook to desired doneness.
9. IN THE OVEN: place a pizza stone in the oven and pre-heat the oven to the highest temp (most ovens will go 500-550. Slide the dough from the peel onto the stone and repeat the steps as for the grill. Finish by placing it under the broiler for a nice charred effect.

* After the dough has risen you can easily freeze it. Just place the dough into a lightly oiled Ziploc or plastic bag and place in the freezer. When ready to use remove it from the freezer and let it thaw overnight in your refrigerator.

* Cutting: I have recently been taught by two friends to use a pair of scissors when cutting my pies. It works really well. Give it a try!!!!