Grilled Pizza Crust

This recipe is from Fleischmann's® Yeast. I made this on my indoor George Foreman grill (the panini press type without the removable plates) it was delicious! I am going to post both versions in the instructions (for the outdoor grill and for the indoor ones.) I hope you enjoy.

• Ready In: 38 mins
• Yields: 8 pizzas

Ingredients

• 3 1⁄2 cups all-purpose flour
• 2 1⁄4 teaspoons  yeast
• 1  tablespoon sugar
• 1 1⁄2 teaspoons salt
• 1 1⁄3 cups warm water
• 1⁄3 cup  oil
•  additional flour
•  additional  oil
•  pizza sauce
•  pizza toppings
•  shredded cheese

Directions

1. ORIGINAL INSTRUCTIONS FOR OUTDOOR GRILL.
2. Start charcoal fire or preheat gas grill to medium-high heat.
3. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
4. Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
5. Brush both sides of crust with additional oil.
6. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
7. Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
8. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
9. FOR INDOOR COUNTER TOP GRILL.
10. Follow the instructions up to where it says "Brush both sides of crust with additional oil." (STEP 5).
11. Place dough on the grill and leave the top up, let cook for about 3-4 minutes and them put top down for 1-2 minutes.
12. Take grilled dough and place on cookie sheets, top with desired toppings and place in a 400F oven for 5-10 minutes.
13. Enjoy!
14. MAKE DOUGH AHEAD OF TIME.
15. Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator.
16. Punch down and roll out just before grilling.
17. I formed my dough into balls, rolled it out, brushed with oil and let thaw/rise for 20 minutes before I grilled it. Worked perfectly for me.