Ingredients

The following ingredients have 16 Servings
  • 1 tablespoon yeast
  • 2 tablespoons olive oil
  • 1 1/4 cups water (,110F, use a little more if needed)
  • 1 tablespoon honey
  • 2 1/4 cups whole wheat flour
  • 3 tablespoons vital wheat gluten
  • 1 teaspoon salt
  • cornmeal for dusting
  • 2 teaspoons oregano
  • 8 fried green tomatoes (, or enough to cover pizza)
  • 2 cups smoked Gouda
  • 2 cups smoked Provolone

Instruction

  • Put the paddle attachment on your mixer.
  • Mix together the water, honey, and yeast.
  • Let stand for 5 minutes.
  • Add 1/2 cup of the flour and the vital wheat gluten.
  • Mix until well blended.
  • Add the oil and salt and mix well.
  • With mixer on low add the remaining flour until the dough forms a sticky ball.
  • Switch to the dough hook.
  • Knead for 5 to 10 minutes.
  • Let rise until doubled - about an hour. 
  • Punch down and then let rest for 5 minutes.
  • Separate into 2 or 3 balls of dough and rub with olive oil.
  • Flour  the counter and press the dough into a disk.
  • Place the baking stone on your grill and preheat to about 550F.
  • Sprinkle some cornmeal on the counter.
  • Flatten the dough an the counter and gently stretch it to form a thin pizza crust, rolling with a rolling pin if necessary.
  • Sprinkle cornmeal on a flat baking sheet and add the pizza dough.
  • Gently rub a little olive oil over the dough, sprinkle with oregano, and cover with smoked Gouda.
  • Add the fried green tomato slices.
  • Cover with Mozzarella.
  • Sprinkle the preheated pizza stone with cornmeal.
  • Slide the crust onto the pizza stone.
  • Quickly cover and let pizza cook for 4 minutes.
  • Check pizza and if it's done use a spatula to remove from the pizza stone to a serving platter.
  • Repeat for second pizza.
  • Cut into slices and enjoy.
  • Turn off grill and let the stone cool completely before trying to remove it.