3 1/4 cups of all purpose flour
1 tablespoon of olive oil
1 cup of lukewarm water
1 1/2 teaspoons of active dry yeast
1/2 teaspoon of salt
1/2 teaspoon of honey
1/2 cup of semolina
1/2 cup of flour

Pizza Sauce

4 ounces of fresh mozzarella, sliced
1 tablespoon of fresh basil, chiffonade
2 cups of tomato concasse, large diced
1 teaspoon of salt
(to taste) pepper
1 tablespoon of extra virgin olive oil
5 garlic cloves, roasted in oil"
4 cups of blended oil

Dissolve the yeast with approximately 1/4 cup of water; when completely dissolved, add the flour and begin to mix. Add the oil, honey and salt to the mix. Add water slowly until dough is completely mixed together. Dough should be soft but not sticky.

Portion into 8-ounce dough balls and roll with palm of hand.  Brush with oil.  Place on parchment paper on a sheet pan and let rise overnight. Dough is now ready to throw.

Brush pizza dough with olive oil. Place on grill.  Mark the first side for approximately two minutes, flip over and add the toppings. Close grill lid for another 3-4 minutes with pizza resting on low heat part of grill. Remove from grill, season, finish with extra virgin olive oil and fresh basil chiffonade.