Pizza Dough for the grill

In a stand mixer with dough hook, or large mixing bowl, stir together the water and yeast. Let sit for a 8-10 minutes until the yeast is dissolved and starting to bubble. Stir in the flour, the oil and salt. Mix until a semi-dry (almost sticky) dough is formed.

Knead the dough with the dough hook for 5 to 7 minutes, or knead by hand on the counter for 6 to 8 minutes. The dough will form a smooth (still slightly sticky) ball and spring slowly back when poked.

PREFERRED: Let the dough rise slowly in the fridge overnight.  Lightly oil a large plastic zipper bag and place the dough in there, and seal it. It can be refrigerated for up to three (3) days.

If you're planning to use the dough right away, place the ball it in a lightly-oiled bowl, cover the bowl with plastic wrap and let rise at room temperature for 1-1.5 hours, or until it's doubled.