I've tried many pizza dough recipes and this is my favorite because I can easily work it into my schedule. If you make the dough around lunchtime and let it rise and develop for about 5 hours, you have it in time for dinner. If you want to make it ahead, or save some of the dough balls, just let rise for about 1 hour, and then wrap each dough ball individually and freeze. The day you want to use, take out about 5-6 hours ahead of time to come to room temperature and finish rising.
Stir together the flour and water until cohesive; it will still be shaggy and this is fine. Let the mixture rest, or autolyse, for 30 minutes.
Add the yeast and salt and use a bench scraper or flexible spatula to help you incorporate into the dough.
Turn the dough out onto a clean, lightly floured work surface and knead for 5-8 minutes until the dough is soft and bounces back when poked.
Divide the dough into six equal (225g) pieces. Roll each one into a tight ball and place in a lightly oiled container with enough room for them to rise.
Cover and let rise for about 5 hours, until doubled in size and you can visibly see the bubbles created by the yeast.
When ready to make the pizzas, remove the grates on your Spark and place the pizza stone directly over the heat spreader. Preheat the grill to 850°F.
When the grill is preheated, stretch out the dough using flour or oil as necessary to prevent sticking, and top with your favorite ingredients. Carefully slide the pizza onto the peel and then carefully slide the pizza onto the pizza stone. (See the Spark video tutorial for more detailed technique tips.)
Bake on the stone for 90 seconds to 2 minutes or until the bottom is set and starting to brown. Slide the peel under the pizza and lift it up slightly at an angle to finish cooking and browning, about one more minute.
To make a Margherita pizza (pictured): top the dough with freshly crushed San Marzano tomatoes, torn buffalo mozzarella and fresh basil. Drizzle with oil and sprinkle with salt, if desired.