I just know that I had to be Italian in a past life as there is nothing I love more than the foods of the Italian table and the accompanying joy and love of family that meets there.  I’ve always said that my last meal would have to be pasta with great Parmigiano Reggiano and a bottle of red wine – at the moment my two favorite red wines are Juan Gil, a wonderful Spanish red and Rosso Piceno 2008 Saladini Pilastri.  (They go especially well with my take on pizza.)  Although there is nothing better than a pizza straight from a wood or coal burning oven, I have learned to make a good facsimile on the grill.

Since I don’t have a wood or coal burning pizza oven I wait ‘til summer rolls around to make our pizzas on the grill.  It is quite simple and easy to do – even if you don’t get your act together until the late afternoon.  The dough takes but an hour to be ready and I always have my marinara sauce in the freezer (if we choose to use it).  To me, pizza making is such fun because each one has an individual mark.  You can put absolutely anything on the top – I clean the fridge to put a little of this and a little of that on each one I make.  Sometimes I make single pizzas to order and sometimes a big one to share.  For our last pizza-making night I used some mushrooms and spinach I found in various corners of the fridge – some leftover Italian sausage from making heroes – and whatever herbs and cheese we had on hand.

This dough recipe is easy to use.  I noted that in a recent food magazine – can’t remember which one – there was a recipe from Jim Leahy of no-knead bread fame.  If I can find it, I may try his version – we did recently eat at his pizza place – Co. – on 9^th Avenue in NYC and the crust was pretty darn good!  In the meanwhile, here is my standard.

Pizza Dough for Use on the Grill

Makes enough for about 4 large (about 12 inches in diameter) pies

1 package Rapid-Rise yeast

1 teaspoon sugar

1¼ cups warm water plus more if necessary

4 ¾ cups all-purpose flour

2 teaspoons coarse salt

⅓ cup extra virgin olive oil plus more for oiling the bowl

Semolina flour for rolling

Combine the yeast and sugar with the water.  Set aside for 12 minutes.

Place the flour in the bowl of a standing electric mixer fitted with the paddle (I use my Kitchenaid K6).  Add the salt and give a stir.

With the motor running on low, alternately add the yeast mixture and ⅓ cup of the olive oil.  When blended, raise the speed and beat for about 5 minutes or until the dough is soft, a wee bit sticky, and elastic.  You can add warm water, about a tablespoon at a time if necessary.

Rub the inside of a clean bowl with olive oil.  Using your hands form the dough into a ball and transfer it to the olive oil-coated bowl.  Cover and let rest for 1 hour.  (You can also place the dough in a resealable plastic bag and refrigerate for up to 1day or freeze for up to 1 month.  For the latter, thaw in the refrigerator before using.)

When ready to grill, prepare a hot grill.  We use hardwood charcoal.  Clean and oil the grate.

Have all of your toppings laid out by the side of the grill.

When ready to roll, sprinkle a generous coating of semolina flour over a clean, flat work surface.  If making large pizzas, divide the dough into 4 equal pieces; if small, divide into about 8 to 10 pieces of equal size.

Place a piece of dough on the prepared work surface and sprinkle semolina flour on top.  Begin rolling in all directions until you have a sort-of circle about 12-inches in diameter.  I never roll out an even circle and it doesn’t matter one bit – you could make rectangles, triangles, or any shape you like.

Lift the dough circle from the rolling surface and carefully transfer it to the hot grill, pulling out the sides as you lay it on the grill.

Grill for about 3 to 4 minutes or until the bottom is charred slightly and the dough begins to puff.

Turn the dough and as fast as you can, cover the grilled top with your toppings.  If using tomato sauce, don’t over-do or the pizza will get soggy very quickly.

Grill over direct coals for about 3 to 4 minutes or until the bottom is nicely charred and the edges begin to color.  Immediately pull the pizza to the cool side of the grill, cover, and bake for about 3 minutes or until the toppings are hot and the cheese, if used, has melted.

Keep on making pizzas until all of the dough has been used.