Instructions: Makes 6 individual-size pizzas, two 10-inch to 12-inch round pizzas, or two 12-inch by 15-inch rectangular pizzas.

This is my house pizza dough. I make a batch of it every week, whether Im cooking the pizzas indoors or out.

1. In a food processor or large bowl, combine the flour and salt.

2. Combine the yeast and water and stir until foamy. Stir in the olive oil.

3. With the food processor motor running, slowly pour in the yeast mixture and process until the dough forms into a ball. Continue processing for 1 minute more to knead the dough. Alternatively, add the yeast mixture to the dough and stir until the dough comes together in a ball. Turn onto a lightly floured surface and knead until the dough is springy and elastic, about 5 minutes. The dough should be firm and just slightly sticky-not dry. Place the dough ball in an oiled bowl and turn to coat with the oil.

Cover and let rise until doubled in bulk, about 1 hour.

4. To shape the dough into individual-size pizzas: Divide the dough into 6 balls. On the floured work surface, roll out each ball into a circle about 6 inches in diameter and about /8 inch thick. Brush both sides with olive oil. You can stack up the dough rounds and they wont stick together if they have been well oiled. The dough is ready for grilling.

To shape the dough into two round or rectangular pizzas: Divide the dough into two balls. Brush the surface of a vegetable and/or pizza grill rack with oil. Stretch the dough to fit onto the rack. The dough is now ready for grilling.

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