Barbecue Pizza

2 1/2 cups (625 ml) Five Roses All Purpose White Flour
1 tbsp (15 ml) Instant Yeast
1 tbsp (15 ml) sugar
1 tsp (5 ml) salt
2 tbsp (25 ml) olive oil
1 cup (250 ml) very warm water (125ºF/50ºC)
Dough: reserve 1 cup (250 ml) flour. Mix remaining flour, yeast, sugar and salt in large bowl. Beat in oil and water. Mix in enough reserved flour to make a soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover with plastic wrap and a towel; let rest 10 minutes.

Prepare Pizza: for a thicker crust, use doubled 12" (30 cm) pizza pans and oil top pan. For thinner crust pizza, use doubled baking sheet, oil top sheet. Press dough over pizza pan or into a 10" x 13"(25 x 32 cm) baking sheet. Pinch a border around the edge. Brush with oil. Garnish with favorite toppings.

Cooking: 10 minutes before cooking, preheat barbecue (medium on a new 40,000 BTU). Place pizza on the left side of the grill. Close cover. Turn off burner on the left side. Cook 10 minutes. Turn pan around quickly. Cook 5 to 10 minutes longer. If bottom is too light, slide Pizza off the pan onto the grill for a minute or two. Makes 1 Pizza.