Pizza On The Grill With Bacon and Tomatoes

INGREDIENTS:

1 and 1/2 cups (12 fl oz.) warm water (105°-115°F)
1 package (2 and ½ teaspoons) active dry yeast
About 3 and ½ cups (12 oz.) Daisy Bread or Daisy All Purpose Flour
1 and ½ teaspoons salt
3 tablespoons olive oil
Cornmeal for dusting
3/4 Ib  low-moisture, part-skim mozzarella cheese, coarsely shredded

4 slices thick-cut bacon,
 cut crosswise into
1-inch pieces, cooked until crisp.
16 cherry tomatoes, halved
12 large fresh basil leaves, torn into 1-inch pieces

YIELD:  6-8 servings as an appetizer, 4-6 servings as a main course

For the dough, whisk together the water and yeast in a large bowl. Let stand until foamy, about 5 minutes. Whisk in 1 cup (5 oz.) of the flour and the salt.
Stir in enough flour, about 2 cups (10 oz.), to form sticky dough. Turn the dough out onto a well-floured work surface and knead, adding more flour as needed, until smooth and satiny, about 5 minutes.

Put 1 tablespoon oil in each of two bowls. Cut the dough in half, shape each into a ball, and put 1 ball in each bowl. Turn the dough to coat with oil and cover each bowl with a kitchen towel. Let rise
at room temperature until doubled in bulk, about 2 hours.                                                  

Prepare a charcoal or gas grill for indirect grilling over high heat. Oil the grill rack. Brush a work surface with the remaining 1 tablespoon oil. Transfer 1 dough ball to the oiled surface and pat and stretch the dough into a round about 12 inches in diameter. Transfer the dough to a baker's peel that has been lightly dusted with cornmeal.

CHARCOAL: Slide the pizza off the peel onto the grill rack away from the fire. Cook until the bottom of the crust is lightly marked by the grill but not crisp, 4-6 minutes. Using 2 spatulas, turn the crust grilled-side up. Working quickly, sprinkle half of the cheese over the crust. Scatter half of the bacon and half of the tomatoes over the cheese, then sprinkle half of the basil evenly over the top. Cook, rotating once or twice, until the cheese is melted and the crust is crisp and brown at the edges, 8-10 minutes longer.

GAS: Slide the pizza off the peel onto the grill rack away from the heat elements. Cook until the bottom of the crust is lightly marked by the grill but not crisp, 4-6 minutes. Using 2 spatulas, turn the crust grilled-side up. Working quickly, sprinkle half of the cheese over the crust. Scatter half of the bacon and half of the tomatoes over the cheese, then sprinkle half of the basil evenly over the top. Cook, rotating once or twice, until the cheese is melted and the crust is crisp and brown at the edges, 8-10 minutes longer.

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