- 1½ cups warm water; 110-115 degrees
- 2¼ tsp yeast
- ½ tsp sugar
- 3½ cups flour
- 1 cup whole wheat flour
- 2 tsp kosher salt
- 3 tbsp olive oil
- Proof yeast with water and sugar in mixing bowl. Add flour, salt and oil and knead until smooth - about 6 minutes.
- Place in greased bowl, cover and let rise until doubled, 1½ - 2 hours.
- Lightly brush eight 9-inch squares of parchment with oil. Cut dough into 8 equal pieces. Roll out or stretch each piece of dough to create 8 rounds and place on prepared sheet of parchment. Lightly brush tops with oil. Repeat with remaining dough.
- Let sit at room temperature for 5 - 10 minutes.
- Grill on ONE SIDE (medium-high) until lightly browned with grill marks.
- Place pizza toppings on grilled side of dough. Return pizzas to grill (raw side down) and cook until done.
Recipe by Raisin & Fig at https://www.raisinandfig.com/grilled-pizza-crust/
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