Pizza Dough Recipe: Mix 2 cups 00 flour, 3/4 cup lukewarm water, 1/8 tsp active dry or instant yeast, 1/2 tsp honey, 1 1/4 tsp salt, and 1 1/2 tsp olive oil into a rough dough. Cover and leave at room temperature for 24 hours. After 24 hours, you can keep it in the fridge for up to 48 hours. When ready to use, bring the dough to room temperature and drizzle olive oil around the bowl.
Pizza Sauce: Combine 12-14oz passata or tomato purée, 1 grated or minced garlic clove, 3 Tbsp grated yellow onion, 1 tsp red pepper flakes, 1 tsp oregano, 1 tsp Italian seasoning, a pinch of salt, sugar to taste, and 1.5 tsp olive oil.
Cooking directions on a grill: Spray the grill with nonstick spray or use an onion to make it non-stick. Put pizza dough directly onto the grates, cover and cook for 3-4 minutes at 425/450°F. Flip over the dough, then add a light layer of sauce and your desired toppings. Cover and take the pizza off once toppings are melted, which should take approximately 4 minutes. Enjoy!
