Thanks everyone....
Daiquan...very easy. actually shockingly easy. The prep for the dough takes a while, and the sauce takes a few hours to cook, but otherwise no real trouble.
Stan.....the wife is a no-cheese, no-meat pizza eater. I wont let her claim to be a pizza eater to anyone. She looks good for it though. I definitely have a pizza eaters belly.
Robert....For the sauce i grill a white onion and 3lbs of Roma tomatoes. I grill them until they have nice marks on the fleshy side and the skins are pulling away. After they cool, I skin them and slice the onion fairly small. It all goes into a pot with 7-8 smashed cloves of garlic, a good splash of olive oil, black pepper, kosher salt, about a 1/4 cup of smoked paprika, 1/2 cup of any store bought dry italian seasoning, 1 large can of stewed tomatoes with the juice, and most importantly, a smallish bunch of chopped, FRESH, basil leaves. throw it all in there and simmer for 4-5 hours.
For the dough, 1 pack of instant dried yeast in a bowl with 2 cups of hot water and a spoon of sugar. Let that sit for 10 minutes or until it gets a good layer of foam on top. besides that, you'll need 3 cups of flour (i use all purpose), about 3tbs of olive oil and another cup of water. I use an electric bread mixer, but put the yeast and water in the bowl, add the oil and half the flour and start mixing slowly. Once the flour and water mix, slowly add the remaining flour and mix until the dough either climbs the bread hook if you're using a mixer, or the dough forms a ball and doesn't stick to your hands if you're hand kneading/mixing. If the dough feels too sticky after all the ingredients are mixed, add a little flour. If it feels to dry, add a little water. Very forgiving. Once it makes a ball, put it in an oiled bowl that has room for it to double in size, and put it in your oven or another warm place and let it sit for an hour to rise.
Once it rises, knead it again on a floured surface, separate it into 3 balls, and either make a pizza with it or refrigerate it for up to 3 days. Now what I do, is knead it onto a floured surface, then put it on a pizza pan that's dusted with corn meal. I think it helps it keep from sticking and it tastes pretty good too.
Once the sauce is done, I take half of it and run it through a blender. The wife likes chunky sauce, I like it more traditional. I spread olive oil on the dough, then the sauce, then the toppings. The oil actually keeps the sauce from making the crust soggy.
Now I have never cooked it on my WSM, but I have used a coal grill and a gasser. I prefer my gasser (I know, blasphemy)because I can get it really hot, really fast. I have a 4 burner, so I put the outer burners full blast and the middle burners med/low. I put the pan on and just turn it 45 degrees every 3 minutes. I keep lifting the edges to makes sure it's not burning.
That's all there is to it. I have used wheat flour for the wife's pizza, which uses the same amounts of everything. It's a little stickier, and the dough gets a lot thicker, but it's still pretty good.
Now I'm typing this by memory at work, so I'm 95% sure I didn't forget anything.
