Pizza grilled on oven grates — crispy bottom without a stone or steel

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**RECIPE, MAKES FOUR PIZZAS**

For the dough
2 1/4 cups (530 ml) warm water
1 tbsp sugar (12 gl) sugar
1 tsp (3 gl) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 gl) kosher salt
5 cups (600g) bread flour, plus more for working the dough
additional oil for greasing the dough

For the sauce
1 28 oz (828 ml) can crushed tomatoes (I like Pastene 'Kitchen Ready')
2-4 tbsp (30-60 ml) olive oil
1 tsp (4g) sugar
2 tsp (a fraction of a gram, I don't know) dried oregano

For the cheese
24-32 oz (680-910 g) whole-milk, low-moisture mozzarella, freshly grated (6-8 oz / 170-225 g per pizza)
grated parmesan for dusting (maybe 10 g per pizza?)

Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600 g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.)

Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)

For the sauce, simply mix together the ingredients.

When you want to bake, make sure your oven grate is reasonably clean, and position it near the top of your oven — the second-highest position works best for me. Turn your broiler (Brits call it a grill) on maximum, and let it heat up the oven grate while you roll out your dough. The grate should be be hot enough to make a wet towel sizzle before you bake.

Take the dough out of the refrigerator at the last possible moment — it will be easier to get into the oven if it's cold. Lay a dough ball on a floured working surface and roll it out using a rolling pin. (Hand-stretching will result in a product that does not cook evenly with this method.) Roll it until it's a hair thicker than your desired thickness, because it will stretch more on the way into the oven. Grease the top of the dough with a thin film of olive oil.

Open the oven door and slide the top grate out as far as it will go. Carefully drape the dough onto the grate oil-side-down. If any large areas of dough around the edge are hanging down a great distance, try to grab them and drape them over the nearest grate, keeping in mind that the grates are hot. Slide the grate back under the broiler and close the oven door. When the dough is as brown as possible and a few little burned spots are starting to appear (should take about 3 min), slide the grate back out, flip the dough and rotate it 180 degrees. Use the back of a spoon to spread on a thin layer of sauce, followed by a dusting of parmesan and 6-8 oz (170-225 g) of mozzarella.

Slide the grate back into the oven and close the door. Broil until the cheese is melted and browned to your liking, about 3 minutes. Consider rotating the pizza halfway through if it seems to be cooking unevenly. Remove the pizza directly to a cooling rack and let it rest for a few minutes before slicing.