Dan's Game-time Grilled Pizza

Dough

1 cup plus 1 tablespoon warm water

2 teaspoons active dry yeast

1 tablespoon honey or table sugar

3 cups all-purpose flour

¼ finely ground corn meal

3 tablespoons olive oil

Pinch salt

Toppings

Thinly chopped veggies (pepper, onion, mushroom)

Sausage, pepperoni, chicken, etc.) precooked is a bit easier

1 can (8 ounces) good pizza sauce

2 pounds grated mozzarella

For the dough: In a stand mixer with a dough hook, combine water, yeast and honey or sugar. Allow to proof for 5 minutes until the yeast has bloomed. Add flour and corn meal mixture, blend on low for 1 minute. Add olive oil, continue to blend until the dough has formed a ball around the hook. Remove, roll in olive oil and allow dough to proof for at least 1 hour. Dough may be refrigerated prior (even overnight) to using but should first be brought to room temperature before using.

Roll out dough to a 12-14-inch circle on a floured, flat surface. For grilling, a slightly thicker dough works best. Place the rolled out dough on a pizza peel that has had a liberal amount of corn meal applied, top with sauce, cheese and veggies and meats of your choice. Remember, more is less here …

Place the pizza on a preheated pizza stone in a cooker that's at least 500 degree heat. The stone should have just a little sprinkle of corn meal as well prior to placing the pizza on it as well. Check the pie after 7 minutes rotating as needed. Cook for 2 more minutes. Remove, drizzle with truffle oil and serve.

The dough will make a couple of pizzas, each serving about four.

Dan Rich, Elgin, 2013 Cook of the Week Challenge champion