Grilled Pizza Margherita

This is from the CIA (Culinary Institute of America). Funola and no oven required!
(makes 3 10" pizzas)

2&1/2 t. active dry yeast
2 cups warm water
3&1/2 cups all-purpose flour
1 cup semolina flour
1 T. sea* salt
1/2 cup EVOO
3 cups tomato sauce (or roasted garlic alfredo* or pesto*)
4 cups grated mozzarella
3 lbs. Campari* tomatoes, sliced 1/3" thick
3 T. chopped or torn fresh basil

Combine the yeast and water in a bowl and stir to dissolve. Let the mixture sit until a thick foam forms. Add the flours and the salt to the yeast, and stir by hand or mix on med. speed in an electric mixer using the dough hook attachment until the dough is smooth and elastic, about five mins. Transfer the dough to a second bowl that has been lightly oiled. Cover the dough with a clean kitchen towel and allow to rise at room temp. until nearly doubled in size, about 1&1/2 hours. Gently fold the dough over on itself a few times, cover again with the towel and allow it to rise for an additional 45 mins. Preheat a gas grill to med.-high. If you are using a charcoal grill, build a fie and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Take care to make sure the grill is not too hot, or your pizzas will be overdone. Evenly divide the dough into three pieces. Roll or stretch each piece of dough into a 10" round (or rustic shape*). Lightly dust an oven peel or the back of a baking sheet with semolina flour (or cornmeal for crunch*) and lay a dough round on top. Lightly brush oil over the top of the entire dough round. Place each round on the grill, oiled side down. Brush the other side with oil. Grill the pizzas until the dough is marked and it puffs up slightly, about two mins. Use tongs to flip over and spread 1 cup of your choice of sauce in an even layer on each round, leaving 1/2" border around the outside edge. Evenly sprinkle the surface with 1/3 of the cheese on each round, and top with a few slices of tomato. Close the grill lid. Cook the pizza until the crust is golden brown and the cheese is slightly brown and bubbly, about 2-3 mins. more. Remove the pizza from the grill and sprinkle basil on top.

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Have FUN today!!

Love,

MM