Mozzarella and Fresh Basil Grilled Pizza
14 ounces Basic Grilled Pizza Dough (see recipe below)
Olive oil, for brushing
Kosher salt, for sprinkling
2/3 cup Basic Pizza Sauce
8 ounces part-skim mozzarella cheese, sliced into 1/4-inch-thick slices
8 to 10 large basil leaves, torn in half
Directions:
Heat half of a gas or charcoal grill to high (about 400°F) and the other half to low (about 300°F). Divide dough in 1/2 and roll into 2 rounds about 1/4 inch thick and 10 inches in diameter. Brush the top of 1 round with olive oil and sprinkle with salt.
Lay dough oiled side down on the hotter half of the grill and brush the top with oil and sprinkle with salt. Grill dough without moving until grill marks form on the bottom, about 2 minutes.
Flip dough with a spatula or tongs to the cooler half of grill. Spread 1/2 of the sauce evenly over dough and arrange 1/2 of the mozzarella on top. Cover and grill, rotating if necessary to avoid any hot spots, until dough is lightly charred and cheese is melted, about 8 to 10 minutes.
Transfer pizza to a cutting board, top with 1/2 of the basil leaves, slice, and serve. Repeat with second round of dough and remaining toppings.
Basic Grilled Pizza Dough
2 cups warm water (110°F to 115°F)
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
5 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for oiling the bowl
Directions:
Place water in the bowl of a stand mixer fitted with a hook attachment, sprinkle yeast on top, and let rest until mixture is bubbling, about 10 minutes. Meanwhile, place flour, sugar, and salt in a large bowl and whisk to combine. Oil a second large bowl and set aside.
When yeast mixture is ready, add flour mixture and olive oil and mix on low until flour is moistened and dough starts to come together, about 1 minute. Increase speed to medium low and mix until dough starts to get smooth, about 1 minute. Increase speed to medium and mix until dough is smooth and stretches 3 to 4 inches without breaking, about 6 to 10 minutes more.
Transfer dough to the oiled bowl, cover with a damp towel or plastic wrap, and set in a warm place until doubled in size, about 1 hour. (The dough can also be covered and placed in the refrigerator for up to 2 days.)
Once dough has risen, punch down, shape, and grill as desired.
Recipe shared from: http://www.chow.com/recipes/24532-mozzarella-and-fresh-basil-grilled-pizza