Making the Dough:

1. Combine warm water, yeast and sugar (stir gently). Let sit 5 minutes or until the mixture starts to look foamy/bubbly on top. 
2. Add flour and oil; use dough hook to knead for 2 minutes on low.
3. Add salt and knead with dough hook for 5 minutes. 
4. Add a little oil to both hands and gently remove dough. Spray mixing bowl with olive oil or your preferred nonstick. Place dough back in the bowl and let sit, uncovered, 30 minutes (dough should double in size). 
5. Remove dough from bowl and divide into two equal portions. Form into balls and place on a baking sheet (ensure they are far enough away from each other so they don’t touch – they will expand as they rest). Let rest 15-20 minutes. 

Rolling the Dough + Toppings:

1. Place a large pizza stone directly on your grill grates and preheat smoker to 450 degrees F. 
2. Spread a generous amount of semolina flour on your baking sheet. Place one portion of dough on top and start pressing down and pushing edges out with your fingers. Alternatively, you can use a rolling pin, but the dough has a strong bounce-back so your fingers may work better. Ensuring you have plenty of semolina flour underneath your dough will allow you to smoothly slide it off onto your pizza stone. 
3. Once your dough is as thin as you would like it spread pizza sauce evenly on top and then cover with mozzarella cheese any any other toppings you desire. 
4. Add a tablespoon or two of semolina flour directly on top of your pizza stone (careful, it will be hot so don’t touch it directly). 
5. Slide the pizza off your baking sheet and onto the preheated pizza stone on the smoker. 
6. Close the lid and let cook 12-17 minutes or until fully cooked. 
7. Use a pizza peel to carefully remove the pizza and place on a cutting board.  Alternatively, you can carefully scoot the pizza onto a cutting board – if it is done cooking it really should slide off the pizza stone easily. Allow to cool slightly.
8. Cut into pizza and enjoy!