Put all ingredients into a stand mixer (if you have one). Use the dough hook to mix for about 7 minutes on medium. You want the dough to hold its shape and lose most of its stickiness. If you don't have a stand mixer, mix and then tip onto a well-floured surface. Knead until the dough is completely smooth and non-sticky.

Once mixed and kneaded, put into an oiled bowl and cover.

If your house isn't warm and humid, consider using your microwave as a proofing box. Place a small microwave-safe bowl or glass filled with water and heat on high for one minute. Reopen microwave and pop your covered dough into the microwave along with the heated water. Close the microwave and leave it alone. Don't actually microwave your dough! You're just using the warm, humid atmosphere as a proofing box.

Let rise for 5-6 hours. The dough should approximately double in size, though a little less (or a little more) will be fine.

Once risen, take the dough out and tip onto a well-floured surface. Divide into two equal parts and shape into neat balls. Leave alone for a few minutes. This is a great time to get your toppings prepared: cheese! sauce! veggies! pickled peppers!

Once you have everything else ready, begin shaping your dough. I just use my hands to press it into a flat circle, and then let it rest for a few minutes. Then stretch it again. It should be between 12-15 inches in diameter. Transfer to a pizza peel or rimless baking sheet sprinkled with cornmeal, and then cook/top/consume as you wish. I highly recommend grilling.

If you are grilling: before you begin shaping your dough, crank up the grill to medium-high heat. Scrape it down, and then hold a tightly folded paper towel dipped in olive oil with your grill tongs to wipe the grill with olive oil. 

Once your grill is very hot - like too hot to hold your hand over for more than a second hot - slide your first UNTOPPED pizza round onto the oiled grill. Close the lid and wait 2-3 minutes, then check it. It should have bubbled up on the top and have nice grill lines on the underneath. Remove the pizza base, carefully.

Flip it over, drizzle or brush the grilled base with a little olive oil, and then top with your toppings. That's right: you are putting the toppings on the side that has already been grilled. Don't go crazy, or it will end up soggy. Slide it back onto the grill for another 2-3 minutes, checking after 2. Don't let the underside burn while you wait for the top to get super melty!

Remove from the grill, let cool for as long as you can stand it, and then eat while you do the same for the other pizza.