Using a stand mixer, add all dry ingredients to the mixing bowl, fit with a dough hook.
Turn the mixer on to its lowest speed and slowly add the wet ingredients.
Once all ingredients are incorporated, let rest 3 minutes. Then continue mixing on the lowest speed for 5 minutes - Stop at 2 ½ minutes to gather dough into a ball, continue for another 2 ½ minutes. Place the dough on a work surface and knead into a smooth and elastic ball - may need to lightly flour…but I have never needed to do that.
Place dough into a lightly oiled bowl, cover and let rise 1 hour. Knead down until smooth.
NOTE: at this point the dough can be refrigerated up to overnight; bring it back to room temp before you start to work with it.
Divide dough into 6 equal pieces. Knead each round into a smooth ball and place them into a large Rubbermaid style container and cover.
Let the dough balls sit at room temperature until doubled in size.
WHEN READY TO GRILL – fire up the grill.
With a rolling pin, flatten each dough ball on a work surface, may need to lightly flour, I have never needed to.
Stack the rounds, placing each on top of each other between parchment paper.
Grill each round over direct heat on both sides until bubbly; stack them.
Dress with toppings and place back on the grill over indirect heat to melt and crisp.
SMOKY BALSAMIC SAUCE
In a sauce pan, melt 1 tablespoon butter, then add & combine 1/4 cup brown sugar, 3 tablespoons balsamic vinegar, 3 tablespoons unsulphured molasses, 1-1/2 teaspoons liquid smoke, 1/8 teaspoon sea salt, and optional Tabasco sauce; heat ingredients until they start to bubble, add a can of tomato sauce, stir and simmer for an hour.