Ingredients:

  • 1 cup (240ml) warm water (105-115°F/40-46°C)
  • 1 teaspoon (5ml) sugar
  • 2 teaspoons (10ml) active dry yeast
  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 1 (14.5 oz/411g) can crushed tomatoes
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) dried basil
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 tablespoon (15ml) olive oil
  • 8 ounces (225g) fresh mozzarella, sliced
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (50g) thinly sliced pepperoni
  • 1/4 cup (40g) thinly sliced red onion
  • 1/4 cup (15g) fresh basil leaves
  • Olive oil, for drizzling

Instructions:

  1. Activate yeast in warm water with sugar. Combine flour and salt in a large bowl. Add yeast mixture and olive oil. Mix until a dough forms. Knead until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled.
  2. In a small saucepan, sauté minced garlic in olive oil until fragrant. Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
  3. Preheat grill to medium-high heat (about 450-500°F/232-260°C). Place pizza stone on the grill grate. Close the lid and let the stone heat for at least 30 minutes. This is crucial!
  4. Punch down the risen dough. Divide into desired number of portions. On a lightly floured surface, stretch or roll each portion into a circle or desired shape.
  5. Lightly dust pizza peel (or baking sheet) with flour or cornmeal. Place dough on the peel. Spread a thin layer of pizza sauce over the dough. Add mozzarella, Parmesan, pepperoni, and red onion. Drizzle with olive oil.
  6. Carefully slide the pizza onto the preheated pizza stone. Close the grill lid. Cook for 4-6 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Rotate the pizza halfway through cooking for even browning.
  7. Remove the pizza from the grill using the pizza peel. Top with fresh basil leaves. Let cool slightly, then slice and serve immediately.