Thin-Crusted Pizza Dough

Ok, so when I went to make this one, didn't realize it was to be a grilled pizza. Experimented and was quite pleased with the baked version.... It has been two months since I made it, but it was a nice crunchy crust. I'll see if I can replicate it sometime...


Dough
* 1 envelope active dry yeast
* 1/2 teaspoon granulated sugar
* 2/3 cup warm water (105° to 115°F)
* 2 to 3 cups all-purpose flour
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 2 tablespoons extra-virgin olive oil, plus more for brushing the crusts

Toppings (I used regular toppings, sauce and cheese, but this would be good, too!)
* 3 cups thinly sliced grilled chicken meat
* 3/4 cup sliced, pitted kalamata olives
* 4 cups shredded fontina cheese
* 1 cup thinly sliced red onion
* 2 tablespoons finely chopped fresh Italian parsley

1. In a medium bowl combine the yeast, sugar, and water. Stir briefly and let stand until foamy, 5 to 10 minutes. Add 2 cups of the flour, the salt, pepper, and the 2 tablespoons olive oil. Stir with your fingers until the dough holds together. Transfer the dough to a lightly floured work surface and knead until smooth, 8 to 10 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1-1/2 hours.

2. Punch down the dough in the bowl. Transfer it to a lightly floured work surface and cut into 4 equal pieces. Roll out each piece into an 8-inch round about 1/8 inch thick. Lightly brush both sides of each round with olive oil and place the rounds on baking sheets. (I made one big crust, it was fairtly stiff to press out.)

3. Gently slide the crusts from the baking sheet onto the grill and cook, uncovered, over direct medium heat (350° to 450°F) until grill marks are clearly visible, about 2 minutes. Don’t worry if the crusts bubble; they will deflate when you turn them over. Transfer the crusts to the baking sheets, with the grilled sides facing up.(I baked in over - 350, with the toppings on...)

4. Distribute the chicken, olives, cheese, onion, and parsley evenly among the crusts. Transfer the pizzas again from the baking sheet to the grill and cook, covered, over direct medium heat until the crusts are crisp and the cheese is melted, 3 to 4 more minutes.

5. Serve the pizzas warm, cut into wedges.