• Dough
  • 1 cup warm water plus 1 Tbsp
  • 1 ¼ teaspoon active dry yeast
  • 1 tsp sugar
  • 2 cups bread flour
  • 1 ¾ teaspoon salt
  • Butter for greasing
  • Extra bench flour for kneading sticky dough
  • Sauce
  • 3 Tablespoons extra virgin olive oil
  • ½ onion, minced
  • 3 cloves garlic, minced
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon red pepper flake
  • 1 (28 oz can) good whole tomatoes
  • 1 teaspoon sugar
  • Kosher salt to taste
  • Pizza
  • 12 oz mozzarella cheese, cut into cubes
  • 1 ½ cup fennel sausage, crumbled
  • 1 small onion, diced
  • 1 cup shredded white cheddar


  1. Add the warm water, yeast, and sugar to a large bowl, whisk until the yeast dissolves and set aside for 5-10 minutes, until the yeast becomes active.
  2. Stir in the flour and salt and mix until a dough forms.
  3. Flour your hands and work surface, remove the dough from the bowl and knead it for 10 minutes, adding more flour as needed, the dough is very sticky.
  4. Form the dough into a ball and put in an oiled bowl and cover.
  5. Set in the fridge overnight.
  6. Remove the dough from the fridge and let it sit at room temperature for an hour.
  7. Heat your grill with all burners on high and a pizza stone on one side.
  8. Generously coat the pizza pan with butter.
  9. Once the dough has risen, punch it down and press it into the pan.
  10. If it was in the fridge overnight, leave it to sit at room temp for about an hour.
  11. Pinch off dime size bits of sausage and place them all over the dough.
  12. Spread the cheese on top of the sausage.
  13. Place on the grill, and turn off the burners below the pizza stone, leaving the other 2 on high.
  14. Cook for 15 minutes.
  15. Turn all the burners to high, place the pan directly on the grates next to the stone and cook for an additional 3 minutes.
  16. Pour the sauce on top of the pizza when it is done cooking.
  17. Allow to cool slightly before removing from the pan and slicing.