1 cup warm water (95° - 110°)
2 packages dry yeast
1 tsp. sugar
3 cups all purpose flour
1 Tbsp fresh rosemary, minced
1 tsp sea salt
1/4 cup extra virgin olive oil
8oz shredded mozzarella
8oz shredded fontinella cheese
8oz provolone cheese
Preheat oven to 400° and heat grill. Place water in a bowl, stir in yeast, att 1tsp sugar. Cover with plastic wrap and let it proof for 10 minutes in a warm spot.
Mix 2 cups 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 wth plastic wrap and alow to rest for 30 minutes or more in a warm spot away from drafts.
Add remaining 1 cup of flour, 1/4 cup of olive oil and salt. Mix ingredients well by hand or in food processor. Work the dough for 10 minutes until smooth and elastic (adding a little more flour or water as needed).
Shape the dough into a ball and place into an oiled bowl. Cover with plastic wrap. Let dough rise until double in bulk for 40 minutes.
Punch down and divide dough into two equal pieces. Roll out each piece to about 1/4" thickness. Brush lightly with olive oil and sprinkle with salt. Grill pizza dough then remove from grill and place on cookie sheet.
Top with cheese. Bake in oven for 5 minutes or until cheese melts. Remove and cut to serve.