Artisanal Baker’s Dough

Serves 2 to 4 (makes 2 pizza crusts).

Note: The special ingredient of this light, airy dough is 2 percent milk, used instead of water. “It makes for a more tender dough,” says the recipe’s co-creator, Elizabeth Karmel. The dough is simple to make and easy to roll thin. “I have found, though, that it can be sticky. To deal with that, I flour the rolling pin as needed.” Don’t worry about making the crust perfectly round; an irregular shape is part of its home-cooked charm. The dough needs to rise for 24 hours at room temperature. It can be frozen for up to a month; defrost at room temperature before using. Adapted from the expanded “Pizza on the Grill,” by Elizabeth Karmel and Bob Blumer.

3 c. bread flour or all-purpose flour, plus more for the work surface

• 1/2 tsp. active dry yeast

• 3/4 tsp. kosher salt

• 1 1/2 c. 2-percent milk

2 tbsp. olive oil, plus more for the bowl

Directions

Whisk together the flour, yeast and salt in a large mixing bowl, then pour in the milk and oil. Use a fork or your clean hands to combine; the dough will be sticky. Knead once or twice to form a ball.

Oil a large bowl and set the dough in it. Lay a sheet of wax paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow the dough to rise at room temperature, undisturbed, for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24-hour fermentation process takes the place of kneading the dough.

When you are ready to grill your pizza, divide the dough in half on a lightly floured board, then proceed with your pizzamaking.

Nutrition information per each of 4 servings:

Calories 480 Fat 10 g Sodium 410 mg

Carbohydrates 79 g Saturated fat 3 g

Protein 16 g Cholesterol 5 mg Dietary fiber 3 g

Grilled Pepe’s-Style Clam Pizza

Serves 2 to 4.

Note: Fans of Frank Pepe Pizzeria Napoletana, founded in 1925 in New Haven, Conn., are legion and vocal. A gorgeously charred thin and chewy crust, burnished on brick in a coal-fired oven, is the vehicle for the chain’s celebrated white clam pie. This recipe comes close to the authentic pie. You’ll need a pizza peel or other vehicle for sliding the pizza onto the grill. From Jim Shahin.

• 3 large garlic cloves, minced

• 3 tbsp. extra-virgin olive oil

1 prepared pizza dough (see recipe)

• Flour, for dusting

1 to 2 tbsp. cornmeal, for dusting

1 dozen freshly shucked littleneck clams (may substitute canned or frozen/defrosted)

1 tbsp. clam juice (bottled or from fresh clams)

• 1 tbsp. dried oregano

2 tbsp. grated pecorino Romano cheese

Directions

Prepare the grill for direct heat: If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ashen, distribute them evenly over the cooking area. If using a gas grill, preheat by setting all burners on high and closing the lid for 10 minutes; then turn off one of the burners on a two-burner grill or the two end burners on a three-burner grill and reduce the heat to medium, or 350 degrees. When the crust goes on the grill, the heat should be medium; you should be able to hold your hand about 6 inches above the coals or grate for about 7 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Meanwhile, combine the garlic and oil in a small bowl.

Lightly flour a work surface. Roll out and shape the dough to a round approximately 12 to 14 inches across with a thickness of about 1/8 inch and no more than ¼ inch; the edges should be closer to ½ inch thick.

Sprinkle a little flour and cornmeal (as needed) on the pizza peel, then transfer the dough to it. Use the peel to slide the dough onto the grill grate. Close the lid and cook for 6 to 9 minutes or until the underside is browned and perhaps blackened in spots; check the underside after 5 minutes and proceed as needed.

Use tongs to transfer the crust to a platter; invert the crust. Immediately brush its grilled side with the garlic-oil mixture. Scatter the clams, clam juice, oregano and cheese evenly over the surface. Return the pizza to the grill, close the lid and cook for 5 to 6 minutes, until the crust is golden brown and crisp. Transfer to a plate; cut and serve right away.

Nutrition information per each of 4 servings:

Calories 390 Fat 17 g Sodium 280 mg

Carbohydrates 43 g Saturated fat 3 g

Protein 16 g Cholesterol 25 mg Dietary fiber 2 g

Grilled Tomato, Feta and Olive Pizza

Serves 2 to 4.

Note: At its most fundamental, this pizza is all about the season’s greatest prize: fresh tomatoes. Use the best of your favorite kind. Be sure to dry the feta thoroughly so you avoid a soggy pie. You’ll need a pizza peel or other vehicle for sliding the pizza onto the grill. The Middle Eastern dried thyme-and-sumac spice mixture called za’atar adds a zesty note to this pizza. Za’atar is available at Middle Eastern and specialty stores. From Jim Shahin.

2 large garlic cloves, minced

• 3 tbsp. extra-virgin olive oil

• 2 tbsp. za’atar (see Note)

1/8 tsp. crushed red pepper flakes

1 prepared pizza dough (see recipe)

• Flour, for dusting

1 to 2 tbsp. cornmeal, for dusting

2 to 3 medium red tomatoes, sliced 1/4- in. thick

12 to 15 pitted kalamata olives, quartered or halved, depending on size

4 oz. feta cheese, crumbled (about 1 c.)

Directions

Prepare the grill for direct heat: If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ashen, distribute them evenly over the cooking area. If using a gas grill, preheat by setting all burners on high and closing the lid for 10 minutes; then turn off one of the burners on a two-burner grill or the two end burners on a three-burner grill and reduce the heat to medium, or 350 degrees. When the crust goes on the grill, the heat should be medium; you should be able to hold your hand about 6 inches above the coals or grate for about 7 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Meanwhile, combine the garlic and oil in a small bowl. Combine the za’atar and crushed red pepper flakes in a separate small bowl.

Lightly flour a work surface. Roll out and shape the dough to a round approximately 12 to 14 inches across with a thickness of about 1/8 inch and no more than ¼ inch; the edges should be closer to ½ inch thick.

Sprinkle a little flour and cornmeal (as needed) on the pizza peel, then transfer the dough to it. Use the peel to slide the dough onto the grill grate. Close the lid and cook for 6 to 9 minutes or until the underside is browned and perhaps blackened in spots; check the underside after 5 minutes and proceed as needed.

Use tongs to transfer the crust to a platter; invert the crust. Immediately brush its grilled side with the garlic-oil mixture.

Sprinkle half of the za’atar mixture over the crust, then arrange tomato slices over the surface. Scatter the olives and feta cheese atop the tomatoes, then sprinkle with the remaining za’atar mixture.

Return to the grill, close the lid and cook for 5 to 6 minutes, until the crust is golden brown and crisp. Transfer to a plate; cut and serve right away.

Nutrition information per each of 4 servings:

Calories 430 Fat 22 g Sodium 620 mg

Carbohydrates 45 g Saturated fat 7 g

Protein 13 g Cholesterol 30 mg Dietary fiber 2 g