Pizza

All you need is Varasano's pizza recipe

Once you're done reading that ...

• Try Kyle's Pizza dough
• or if you're really busy, Trader Joe's pizza dough
• toppings
• 3/4 lb mozzarella per pizza
• pizza stone
• grill
• flour

• put each dough in a cereal bowl with some flour at the bottom; let rise for 1 hour at room temp. The dough will assume a round form as it rises.
• Put the pizza stone on the grill and pre-heat for 20 minutes.
• Sprinkle some flour on a flat surface.
• Pat out the dough until about 9" in diameter
• bring in hot pizza stone
• hand-toss dough to 14" (1)
• throw dough gently onto stone, starting from the far edge.
• Apply toppings
• Return to grill and close the lid.
• Check after about 10 minutes. May take 20. Depends on grill, outside temp, wind, humidity, etc.

Sauce

• I find simple, chopped tomatoes work will after finely chopped in an electric blender and allowed to drain. The electric blender does a better job of disrupting cell membranes than hand-crushing, which is key, because you want as much water out as possible, and most of the water is intracellular.

(1) If you get a small tear in the dough as you're putting it down, just pull a small fold of nearby dough over it (the cross section would makes a Z, but from the surface looks like a lip).