BBQ Pulled Pork Pizza

Directions:

To make the pizza dough:

1. In the bowl of a stand mixer, combine the warm water and yeast and set aside 15 minutes (the mixture might not get foamy).
2. Add the flour, cool water, and salt, and mix with a dough hook attachment on medium-low speed for 4 minutes.
3. Let rest 5 minutes.
4. Mix on medium speed until the dough is smooth, elastic, and slightly sticky, about 3 minutes.
5. Lightly oil a medium bowl.
6. Transfer the dough to the bowl, turning it to coat with oil. 
7. Cover the bowl with plastic wrap and set aside to rise at room temperature for 30 minutes.
8. Transfer to the refrigerator and chill the dough at least overnight, or up to 2 days.
9. When preparing to grill, transfer the dough to a countertop and return it to room temperature, 1 to 2 hours.

To Make the Pizza:

1. On a lightly floured surface, roll or stretch the dough out to a 12- to 14-inch round.
2. Transfer the dough to a pizza pan or a flour- or cornmeal-dusted pizza paddle.
3. Top with the barbecue sauce, cheese, pork, and scallions.

To Grill/Griddle:

1. If using a grill:
   1. Place pizza stone on cooking grates (not required) and preheat grill to medium-high.
   2. If not using a pizza stone, clean cooking grates and brush with olive oil.
   3. Place pizza on the the pizza stone / cooking grates and close the lid.
2. If using a griddle, like the Blue Rhino Razor:
   1. Preheat griddle to medium-high.
   2. Clean cooking surface and brush with olive oil.
3. Cook for 5 to 7 minutes, until cheese starts to melt.
4. Cut into wedges and serve.