• Pizza Dough method of prep

Dissolve yeast packet into warm water w/ sugar; allow to bloom, after five minutes stir in all the dry ingredients and olive oil from part 1, together w/ a wooden spoon continue to add ap flour until a ball of dough has formed. Transfer dough onto work surface, flour prep area and begin to knead the dough until a shiny smooth. Get the grill ready w/ wood charcoal. Back to the dough, Place in a bowl brushed with olive oil, brush the top of the dough w/ more oil and cover w/ plastic wrap, allow to rise in a warm area, removed from moving air, wait until doubled in size, about 1.5 - 2.0 hours, deflate dough and roll out on work surface and knead once more. Allow the dough to rise a second time 30-40 mins, same environment as before.

Once the dough has risen a second time, punch down and portion into 4.oz portions, roll into smaller ball, cover w/ plastic wrap and wait until ready to grill. At this time check out and stir the wood charcoal, brush down the grills, wipe w/ a clean disposable rag w/ olive oil. Wipe away from yourself towards the back of the grill. Bring your entire mise en place (chef speak for food prep) outside to the grill. Set up a station that will allow you to be a champion of the wood grilled pizza. I like to have a table as close to the grill as possible to create my staging area. 2 wet kitchen towels, one underneath the cutting board you will cut the pizzas on, the second underneath the 1/2 sheet pan, where you will flatten your dough another 1/2 sheet pan carrying small containers of your pizza ingredients, small bowl w/ olive oil, and pastry brush, kosher salt and pepper mill.

• Grilled Pizza method of prep

Select the portion of dough to make your one of a kind pizza, brush the 1/2 sheet pan w/ olive oil, place the dough on the sheet pan and work w/ the tips of your fingers until the dough has stretched out and is evenly flat on all side. Season w/ s+p pick up whichever ends are easiest for you to pick up and place on the hot ( not too hot) side of the grill , cook for about 2min and brush w/ olive oil and season before turning over to the other side. Use tongs at this point avoid burning yourself, wood charcoal fires much hotter and stay hotter longer than traditional charcoal does. Begin the topping of your pizza, start w/ the two cheese, sprinkle, and don't blow it all on the first pie. Followed by the shallots, asparagus, mushrooms, fresh herbs, cabbage and olive oil cracked pepper. Repeat this process until all the ingredients are used entirely. This should yield about 4 good size pizzas. Don't worry about sticking w/ the everyday run of the mill round pizza approach, if your pie ends up looking a little bit strange, don't trip, it will still taste really great w/ the ingredients provided for you. You can cut these pizzas a couple different ways. I know one guy that just cut them in have width wise and adds his cabbage, others like em cut into smaller geometric sizes. It's up to you.