Bread

• Warm the milk and water in the microwave. Do not use hot water. If it gets too hot let it cool a touch.
  1/2 Cup Milk, 1/2 Cup Water
• Add the sugar and yeast and let proof (let it get all foamy and puffy). I realize you don't need to with instant yeast, but I do anyway. This should take about 10 minutes.
  1/4 Cup Sugar, 2 1/4 teaspoons Instant Yeast
• In a large bowl add the egg, yogurt, salt and garlic.
  1 Egg, 3 Tablespoons Plain Greek Yogurt, 2 teaspoons Sea Salt, 3 Cloves Garlic
• Whisk to combine.
• Once the yeast has proofed, add it to the large bowl with the other ingredients and stir until smooth.
• Add the flour and mix until the dough begins to come together.
  2 Cup All-Purpose Flour, 2 Cups Cake Flour
• Begin to knead the dough, until you produce a smooth ball. I almost always need one additional tablespoon of water. However, I have occasionally skipped it. If you are struggling to get a smooth dough, go ahead and add it.
  1 Tablespoon Water
• Place the dough in a lightly oiled (olive oil) bowl, cover and let rise in a warm place, for 30-60 minutes.
• Give the basil a quick chiffonade (click the link below for easy directions).
• Set aside.
• Cut up the tomatoes and place them in a bowl.
  Fresh Tomatoes
• Cover with just enough olive oil that they are completely submerged.
  Olive Oil
• Add one clove of garlic and let marinate for 15 minutes.
  1 Clove Garlic
• Use an oiled paper towel, squished between tongs to grease the grill.
• Heat a grill to medium high heat.
• Cut off chunks of the dough and pat it out to about 1/4" thick.
• Lightly oil one side and place it on the grill, oiled side down. We like to flip it once grill marks appear, but it's up to you. I also suggest moving the pizza just off the flame for the next step.
• Using a pastry brush, brush a little of the garlic and olive oil over the top crust and add tomatoes and mozzarella.
  Fresh Buffalo Mozzarella Cheese
• Close the lid until the cheese it melted.
• Sprinkle with fresh basil and enjoy!
  Fresh Basil