- 1 cup warm water
- 1 tablespoon honey
- 1 tablespoon oil
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 2 to 3 cups all-purpose flour
- In the bowl of an electric stand mixer with a dough hook, mix together the water, honey, oil, yeast, and salt. Mix in about 1 ½ cups flour, then gradually add more until a soft dough forms and clears the sides of the bowl. The dough will be soft, smooth, and tacky, but should not stick to fingers.
- Let dough knead in the mixer for 2-3 minutes. (If kneading by hand, it will take 5-6 minutes.)
- Cover dough and let rest for 10 minutes.
- Roll out dough onto parchment paper and shape into pizza(s). Lightly prick the surface of the dough with a fork, to help prevent bubbles while baking.
- Spread on sauce and toppings. Bake at 475° F on a preheated pizza stone or lightly greased baking sheet for 8-10 minutes.
- (Divide dough into three small pizzas.) Preheat the grill, setting one burner on medium-high and the other on medium-low. The actual temperature setting will depend on your grill and how hot it cooks. The hotter side should cook one side of the crust quickly, in just a few minutes.
- Brush oil on both sides of pizza crusts. Place dough on the hotter side of the grill for a few minutes, until top of dough blisters and bottom of the crust is cooked to your preference. Flip the dough over and transfer it to the less hot side of the grill.
- Spread on sauce and toppings, let cook until cheese is melted, being careful not to overcook the crust.
- Spread on sauce and toppings. Before baking, wrap the topped pizza with plastic wrap, then cover with foil. Freeze. To cook from frozen, preheat oven and pizza stone to 475° F. Unwrap the pizza and bake on pizza stone for about 15 minutes, rotating halfway through.
Makes a large 14” to 16” pizza (about 10 slices), or 3 personal size small pizzas.
For the best results, use a pizza stone. It will help your pizza cook more evenly, and it'll make the crust light, bubbly, and crispy.