Grilled Pizzas

Lightly oil a large bowl and set aside. Combine the water, yeast, sugar and olive oil in a large bowl; carefully whisk to combine. Let stand for several minutes until the yeast dissolves. Add both types of flour and the salt, and mix well. This can be done with a stand mixer or by hand. Knead the dough on a lightly floured surface until smooth, about 3 to 5 minutes, sprinkling with additional flour as needed. When the dough is ready, place in the oiled bowl and turn to coat; cover with a towel or plastic wrap and set aside in a warm place. Let rise until about double in size, about 30 minutes. Punch down and divide the dough into 4 to 6 equal parts, roll into balls and place on a baking sheet. Cover with a warm, damp towel, return to a warm place and allow the dough to rest for at least 15 minutes. On a lightly floured surface, roll and stretch each ball into an 8- to 10-inch circle and place on a baking sheet covered with cornmeal. Lightly oil the grill and heat to medium-high. Place the dough on the grill and cook for 1 to 2 minutes or until slightly puffed. Flip and cook until the crust is crisp, about 5 minutes more. Top with desired toppings (see below), return to grill and cook just until warmed. Makes 4 to 6 individual pizzas