In a small bowl, combine yeast and 1/4 cup water. Allow to sit for 5 minutes to proof.
In a larger bowl, combine 1 3/4 cups flour and salt. Add in yeast mixture, remaining water, and olive oil. Mix together to form a dough adding more flour until you get a soft dough. Turn out unto a floured surface and knead briefly.
Oil a bowl, place dough in bowl and turn to coat. Cover and allow to rise until doubled, about 1 1/2 hours.
If using charcoal, start coals. Punch down dough and allow to rest until coals are almost ready.
Divide dough into 6 pieces. Roll out into about 8 inch rounds on a well floured board. Brush top with olive oil.
When grill is ready, place dough rounds on grill rack. When top is bubbled and bottom is golden, turn over and grill on other side. When done, remove and wrap in a cloth to keep warm while grilling remaining breads.
Grill dough, but do not get too browned. Top with tomato sauce and cheese and return to grill. Grill covered until cheese is melted. Go sparingly on the toppings otherwise the bottom will burn before the toppings are melted and cooked through.
Grill breads. Spread with a mixture of crushed garlic, minced rosemary, Kosher salt, and olive oil. Return to grill and heat through.
Copyright © 2006 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.