2 ¾ C (14.8 oz.) bread flour or all-purpose flour

1 t instant dry yeast

1 t granulated sugar

1 ½ C (12 oz.) room temperature water               

3 T high quality extra virgin olive oil, divided

2 t table salt

Pan spray or additional olive oil for pizza pan

2 t fine cornmeal (optional)


Fig, Prosciutto & Arugula

3 T high quality olive oil, divided

2 C baby arugula

4 figs, thinly sliced

¼ red onion, thinly sliced

2 oz. prosciutto, thinly sliced

¼ C blue cheese or goat cheese, crumbled

For this topping option:  Do not add topping ingredients until after the pizza is baked. Toss arugula, red onion and figs with 1 T olive oil and a splash of red wine vinegar in a bowl. Taste for S and P. Remove pizza from grill and cool slightly. Top pizza with thinly sliced prosciutto, followed by salad mixture and crumbled blue cheese.

Fresh Mozzarella, Tomato and Basil

2T high quality olive oil, divided

4 oz. fresh mozzarella

2 tomatoes, sliced and drained

2 T basil pesto (homemade or store bought)

½ C mozzarella cheese, shredded

3 T fresh basil leaves, roughly torn

Parmigiano-Reggiano and chopped fresh herbs for serving


For the dough: Combine flour, yeast, sugar, water and 2 T oil in a bowl. Stir until no dry flour remains. Cover bowl with plastic film and set aside at room temperature for 10 minutes.  Remove plastic film and sprinkle salt over top of dough. Mix until fully incorporated – dough will be somewhat sticky. Cover with plastic film and set aside for 20 minutes.

Turn dough out onto a lightly floured countertop. Using lightly floured hands and a bench scraper or spatula, begin folding dough over on itself. Working quickly, repeat folding technique adding the smallest amount of flour possible to prevent sticking. * If you are finding this process difficult, you can try lightly oiling your hands and countertop to help prevent sticking.  Transfer dough to an oiled bowl (or spray with pan spray) and lightly oil the top of dough. Cover bowl tightly with plastic film and refrigerate for at least 16 -24 hours (up to 48 hrs. is fine.) This longer refrigeration period will develop more nuanced flavor and texture in your finished crust.  

Video prep:

For the Toppings: Prepare ingredients for topping and set aside. (Toppings listed here are for a ½ and ½ pizza.)

Prepare crust: Spray a pizza pan or sheet pan liberally with pan spray and dust lightly with fine cornmeal. Transfer dough to the prepared pan and with oiled fingers gently press and pat the dough into a thin crust.  Top with 1 T of reserved olive oil, spreading evenly over dough.  Cover with plastic film and let rest at room temperature for 1 hour.

30 minutes before baking preheat grill to medium high – high heat or 450-500 degrees. You may also bake pizza in a conventional oven. Adjust oven rack to lowest position and heat to 450 degrees.

Prepare pizza: Remove plastic film from dough and distribute toppings evenly over dough. Using fingertips gently press dimples across pizza surface. Place pizza on the grill and close lid.  Bake 10-12 minutes until cheese is melted and crust is brown and slightly charred.  Rotate pizza 180 degrees midway through cooking.  *Note: Grill temperatures vary greatly.  You may have to adjust baking time to accommodate your specific grill. Top pizza with Parmigiano-Reggiano, fresh herbs, S & P before serving.

Serves 2 with ample leftovers.