Mix the water and yeast together in the bowl of a stand mixer. Let stand about 5 minutes until the yeast is dissolved. Stir in the oil, then add the flour and sat. Mix with a spatula until combined.
Using the dough hook attachment, knead the dough on low speed for 5 to 7 minutes, or knead on the counter for 6 to 8 minutes. When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.
Use a pastry scraper or knife to cut the dough into 8 lumps. Lightly grease a baking pan with olive oil. Place the dough balls in the pan and turn them over so that they are coated with oil. Cover the pan with a damp kitchen towel.
TO MAKE PIZZA THE SAME DAY:Let the dough rise at room temperature for 1 to 1 1/2 hours, or until it has doubled in bulk. At this point the dough can be used immediately, or refrigerated or frozen for later use. The dough can be refrigerated for up to 3 days. After that it should be cooked or frozen. THE BEST FLAVOR: If you don't need the dough until the next day, place the covered pan immediately in the refrigerator and let it rise slowly overnight or up to 24 hours.Before making the pizza, remove the dough from the refrigerator and let it sit at room temperature for at least 1 hour.You can also remove just one or two balls of dough and return the remaining dough to the fridge. If removing just part of the dough, prepare a baking sheet or countertop surface by greasing lightly with oil or baking spray. Place the dough balls on top, then cover loosely with plastic wrap or a damp towel while they rise. TO GRILL THE PIZZA:Heat the grill quite hot, around 500℉ to 550℉ is usually what we get our grill to. If you have a choice between direct or indirect heat on your gril, set it up so the pizza is over direct heat. Set up a table near the grill for easy access to the sauce and toppings.
Have your tools and pans close to hand. Once you start it goes rather quickly. We have a pizza spatula and long tongs for this.
Sprinkle parchment paper with cornmeal and stretch or roll your dough to the desired shape and thickness. We find that thin works best.
Brush one side of the dough with olive oil and lay it on the grill, olive oil side down. Depending on the grill size you can do several at a time, but if you have a group you will most likely need to work in batches. Work quickly and brush the top side of the dough with olive oil and close the grill.
Let the dough cook for 4 to 5 minutes. Use tongs to lift your dough from time to time to prevent sticking.
At the point you can either flip the dough over with tongs or a spatula, or remove the dough from the grill.
If you choose to leave the dough on the grill top your pizzas quickly. Do not overload the crust because it will not cook well.
Close the lid or either return the pizza to the grill. Close the lid and cook for an additional 4 to 5 minutes, checking the bottom occasionally for scorching. If the pizza is scorching before the cheese has melted and finished cooking, move the pizza to a cooler part of the grill.
Remove pizza from grill when done. Cool about 3 minutes before cutting.
DEVOUR!