Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 1 teaspoon granulated sugar (4g)
  • 2 ¼ teaspoons active dry yeast (7g, one standard packet)
  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt (6g)
  • 2 tablespoons (30ml) olive oil, plus more for coating the bowl
  • 1 (28 ounce / 800g) can crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • 8 ounces (225g) fresh mozzarella, sliced
  • 4 ounces (115g) pepperoni, thinly sliced
  • ½ cup (50g) grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)
  • Olive oil, for drizzling (optional)

Instructions:

  1. In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes, until foamy.
  2. Add flour and salt to the yeast mixture. Stir until a shaggy dough forms. Add olive oil and knead for 5-7 minutes until smooth and elastic.
  3. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  4. While the dough rises, make the sauce. In a saucepan, heat olive oil over medium heat. Add garlic and cook until fragrant. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
  5. Preheat grill to medium-high heat (about 400-450°F / 200-230°C). Clean the grates thoroughly with a grill brush.
  6. Punch down the risen dough and divide it into four equal portions. On a lightly floured surface, shape each portion into a round, roughly 10-12 inches in diameter.
  7. Carefully place one pizza dough round directly onto the hot grill grates. Grill for 2-3 minutes, or until slightly puffed and grill marks appear.
  8. Remove the pizza from the grill using a pizza peel or large spatula. Quickly flip it over onto a clean surface. Spread a thin layer of sauce over the grilled side. Top with mozzarella, pepperoni, and Parmesan cheese.
  9. Carefully slide the topped pizza back onto the grill. Close the lid and cook for 3-5 minutes, or until the cheese is melted and bubbly, and the bottom crust is golden brown and crispy.
  10. Remove the pizza from the grill and transfer to a cutting board. Garnish with fresh basil (if using) and drizzle with olive oil (if using). Slice and serve immediately. Repeat with the remaining dough and toppings.