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Combine water, sugar, and yeast in a small bowl. Let sit until frothy, about 10 minutes. This will activate the yeast-- it should look foamy. If it doesn't, your yeast may be expired... go get some fresh yeast!
In a large bowl, combine flour and kosher salt. Add the yeast mixture along with the olive oil and mix until thoroughly combined.
Transfer dough to a floured surface. Knead the dough for 5 minutes and shape into a ball.
Rinse out the bowl where you mixed the dough ingredients and grease it with olive oil (or cooking oil spray). Place the dough into the greased mixing bowl and turn to coat.
Cover with a warm wet towel and allow to rise in a warm place for 1 ½ - 2 hours, or until it has doubled in size.
Preheat grill or oven at this time-- details below. Punch down the dough ball down flat and place on a well floured surface. To roll out, start in the middle and roll towards the edges, giving a quarter turn with each back-and-forth motion. Add more flour as needed to prevent sticking. Roll out to roughly 10”-11" across.
Place the crust on a well floured moveable, slick cutting board or onto a well floured large pizza spatula-- this will help you to transfer the pizza to a hot pizza stone once it is topped. It's very important to flour the moveable surface well so that the crust doesn't stick when you transfer it.
Brush the surface of the crust with a little olive oil.
Now you're ready for toppings! I've found that this crust works best with 4-6 tablespoons of sauce and a few toppings... it's a thin crust, so best not to overload it. Whatever sauce you use, make sure it's nice and thick-- watery sauces will penetrate the crust and cause it to go limp, which will make it harder to transfer to the oven.You can bake this recipe in the oven or on your grill. Either way, you should have a pizza stone preheated and ready to go before you cook. The pizza stone will ensure that your crust bakes evenly and has a nice crispness.
Insert pizza stone onto your grill, close the cover, and preheat over medium flames. You should start the grill heating when your dough has doubled in size before you start rolling out the crust. This will save time, and you don't want your toppings sitting on the uncooked crust for an extended period of time, or it will go soggy.
Once everything is heated, slide your assembled pizza directly onto the pizza stone (or baking sheet). This can be tricky; you may need the help of another small spatula to guide the crust onto the heated stone. Having a well floured surface will help it slide with ease. Close the grill cover.
Grill the pizza for 10-12 minutes, or to desired doneness. I grill it until the outer edges are golden brown all the way around the crust.
Instructions for traditional oven - insert pizza stone (or sheet pan if you don't have one) into the oven and preheat to 450 degrees. You should start the oven heating when your dough has doubled in size before you start rolling out the crust. This will save time, and you don't want your toppings sitting on the uncooked crust for an extended period of time, or it will go soggy. Once everything is heated, slide your assembled pizza directly onto the pizza stone (or baking sheet). You may need the help of another small spatula to guide the crust onto the heated stone. Bake for 10-12 minutes, or to desired doneness, turning once halfway through cooking. I bake it until the outer edges are golden brown all the way around the crust.