In Kitchen aid bowl, stir together the flour, salt, and instant yeast using the paddle attachment. On low speed, stir in the oil and the cold water until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky. Sprinkle flour on the counter and transfer the dough to the counter. Line a sheet pan with parchment and mist paper with spray oil. Using a metal dough scraper, cut the dough into 6 equal pieces. You can dip the scraper into the water between cuts to keep the dough from sticking.
Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a plastic bag. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap. Now let rest for 2 hours.
After 1 hour and 15 minutes, start charcoal grill, heating and oiling grates as well, bring grill to 550 degrees. Make the pizzas one at a time. Dip fronts and backs of hands in flour and lift 1 piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. Precook one side of crust before adding toppings.
Cook on grill grate 2-3 minutes, rotating 180 degrees to cook evenly. Remove from grill, flip over and add toppings. Return to grill and cook 5-8 minutes more until toppings are hot and cheese has melted. Remove from grill, cool 3-5 minutes, slice and serve. To cook in oven, preheat baking stone to 400 degrees on lowest rack. Flour bottom of crust with semolina or cornmeal before adding toppings, then slide onto preheated stone. check every 2 minutes and rotate 180 degrees on stone until cooked, about 6-9 minutes total. Instead of placing dough in refrigerator overnight, it can be frozen for up to 3 months- dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. When you want to make pizza, transfer them to the refrigerator the day before.
Originally Submitted
8/7/2016
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