1 cup warm water (95° - 110°)
2 packages dry yeast
1 tsp. sugar
3 cups all purpose flour
1 Tablespoon fresh rosemary, minced
1 tsp. sea salt
1/4 cup extra virgin olive oil
2 Tablespoons minced garlic
8 oz shredded mozzarella
8 oz shredded fontinella cheese
8 oz provolone cheese
Heat grill. Place water in a bowl, stir in yeast and 1 tsp. sugar. Cover with a plastic wrap and let it proof for 10 minutes in a warm spot.
Mix 2 cups of flour and rosemary with the proofed yeast. Mix with the help of a fork. The dough will be sticky and wet. Place in a bowl covered with plastic wrap and allow to rest for 30 minutes or more in a warm spot away from drafts.
Add remaining 1 cup of flour, ¼ cup of olive oil and salt. Mix ingredients well by hand or in a food processor. Work the dough for ten minutes until smooth and elastic. (Adding a little more flour or water if needed).
Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap. Let the dough rise until double in bulk for 40 minutes.
Mix cheese and garlic in a bowl and set aside.
Punch down and divide dough into two equal pieces. Roll out each piece to about 1/4 inch thick. Brush lightly with olive oil and sprinkle with salt on the top of each pizza. Place dough in the heated grill and grill on each side 4-5 minutes. Remove from grill and top with cheese mixture and return to grill. Close top of grill to allow cheese to melt for 2-3 minutes.