1/2 cup lukewarm water
1/2 teaspoon active dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
In a large bowl, mix together the water, yeast and sugar. Let that sit and get foamy, about 10 minutes.
After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together. Flour your workspace and knead the dough a few times. Let it sit for 5-10 minutes.
Cut the dough in half for 2 pizza crusts. Roll the dough out as thin as you can with roller. Flour/corn meal your pizza peel well. To transfer the thin dough to your peel, gently and quickly fold the dough in half and then in half again, pick it up, and unfold it on the floured peel. Quickly add your toppings. Remember, with this thin crust it is best to not do lots of heavy toppings. Work quickly so the dough does not stick to the peel.
Bake on the fire bricks on the grill for between 4-7 minutes, depending on ingredients.
note: this is a “dry” dough and working with it is easy. It tends to bubble like a tortilla. I initially used parchment paper but it’s not really necessary and transfer from peel to grill is fairly easy.