Preparation

做面团：

• 搅拌酵母水;让坐15 minutes. Combine the flour and salt in the bowl of a stand mixer fitted with the dough hook or in a large bowl. On low speed in the stand mixer or stirring with a wooden spoon, slowly add the yeast mixture and the olive oil alternately to the flour. Knead for 6 minutes on low speed in the stand mixer or on a floured surface by hand until it becomes elastic. The dough should feel soft and just a little sticky. If it feels grainy or dry, add 1 tablespoon warm water at a time (up to 1/4 cup). Knead for another 2 minutes by hand on a floured surface.

  将面团转移到一个至少是面团尺寸的两倍的轻轻油的碗中，并用湿毛盖覆盖。在室温下上升，直到几乎翻了一番，大约1小时。当您戳一根手指时，面团已经准备就绪，它给人留下了深刻的印象。

  将面团猛击，将其分成八个4盎司的球。将每个球放在面粉表面上，并用手将其弄平，然后将其拉伸到约1/2英寸厚的磁盘中。面团会相当弹性，并且会倾向于弹回。用塑料盖住每块，静置5分钟。将每个磁盘拉伸或滚动到8到10英寸的圆圈中，约1/8英寸厚（较薄，越好）。如果他们继续看起来弹性和抗拒滚动，请盖住并再休息几分钟。用羊皮纸或打蜡的纸衬上有框的烤盘，然后将圆形在其上面铺上羊皮纸或蜡纸。

Make the pizza:

• 准备热木炭或燃气烧烤火。如果使用木炭，请将热煤撒在一半的木炭炉子上，然后将另一半弄清楚。如果使用气体，将其中一个燃烧器转到低点以创建一个冷却区域。用钢丝刷擦洗烤架炉排，然后用蘸有油的纸巾擦拭炉排。

  用双手拿起一轮面团。迅速移动并保持面团的顶部边缘，将底部边缘（向下涂上）放在烤架的热部分上。一旦面团的第一个边缘与烤架炉子接触，就将其放下以稀薄的伸展时，在面团上轻轻拉动面团。（如果您能够同时将2个比萨饼放在烤架的热部分，一次烤2个。）

  用橄榄油刷面团的顶部，撒上盐。烧烤不动，直到披萨棕色并在底部开发出良好的烧烤痕迹，1至3分钟；经常检查以防止燃烧。

  Using tongs, transfer the dough, browned side up, to a baking sheet and cover the grill. Spread a thin layer of the tapenade all over the browned side of the crust. Scatter one-eighth of the roasted onions and blue cheese over the surface of the pizza. Usig tongs and a wide spatula, slide the pizza, raw side down, back to the hot side of the grill and close the lid. When the bottom has browned and developed strong grill marks, 1 to 3 minutes, move the pizza to the cooler part of the grill.

  关闭盖子和烤架，直到披萨浇头呈热触摸，再增加3至8分钟。经常检查披萨的底部，将披萨从后部到侧面向侧面转，以防止燃烧，以防您的烤架有任何热点。将披萨转移到切菜板上，并在剩余的面团弹和浇头中重复。如果您希望煮熟的比萨饼保持热，请在完成时将它们放在200°F烤箱中。