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Suggested Toppings: Minced garlic, fresh basil and other herbs, Nelson Crab® hand-packed Cold Water Cooked Shrimp, Dungeness crabmeat/pieces, Pacific Smoked Oysters, Smoked salmon also steamed mussels, steamed clams, sliced fresh tomatoes, capers, sun-dried tomatoes, cheeses, cooked lobster meat, red onion slices, really good olive oil.
Mix the yeast and the warm water and let stand until the yeast has dissolved and the water is foamy on the surface, about 5 minutes. Add the cool water, flour and salt. Mix until the dough comes together. Turn out onto a lightly floured, cool work surface and knead by hand until the dough is smooth and elastic, or knead the dough in a mixer with the dough hook on medium speed for about 10 minutes. Brush a clean bowl with a little oil and roll the dough in the bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and divide into 6 to 8 balls. Cover the balls with plastic wrap and allow to rise at room temperature for about 45 minutes.
While the dough is rising, prepare a hot charcoal fire, setting the grill rack 3-4 inches above the coals. Build your fire on one side of the grill. During the cooking process, you will want a cool area in order to add the toppings without burning the bottom of the crust. If you have a hibachi, build the fire on one side. For kettle-type grills, create a center line with two or three bricks laid end-to-end and bank the charcoal on one half. Prepare and set out desired seafood topping ingredients.
Place one dough ball on a large, inverted baking sheet brushed with 1-2 tablespoons of olive oil. Turn the dough over to coat it evenly with oil. Using your hands, spread and flatten the pizza dough into a 10- to 12-inch free-form circle about 1/8-inch thick. If you find the dough shrinking back into itself, allow it to rest for a few minutes, then continue to spread and flatten the dough. Do not make a lip around the edge; the dough should be flat across. When the fire is hot (you will be able to hold your hand 5 inches above the fire for only 3-4 seconds), transfer the prepared dough to the grill. Pick up the dough with both hands on the side closest to you. Drape the loose edge of dough onto the grill first, then slowly drop the remaining dough. Within a minute, the dough will puff slightly, the underside will stiffen and grill marks will appear.
With tongs, immediately flip the crust over onto the coolest part of the grill. Brush the surface with oil, top with desired toppings and drizzle with another tablespoon or so of olive oil. After the toppings have been added, slide the pizza back toward the hot coals so about half of the pizza is directly over the heat. Rotate the pizza frequently so that different sections receive high heat. Check the underside regularly by lifting the edge with tongs to be sure it is not burning. The pizza is done when olive oil on the top is bubbling and the cheese (if using) has melted.
Serve immediately and continue making more pizzas with additional dough and toppings.
Servings per recipe: 6-8
Cal. 493 / Total fat 15g / Sat. 2g / Chol. 0mg / Sdm. 802mg / Carbo. 75g / Prot. 13g / Om-3 0g **not including toppings