Crust
1 package (2 1/4 teaspoons, or 9 g) active dry yeast

1 1/2 cups (355 ml) warm water

3 1/2 cups (440 g) white whole-wheat flour, or 2 cups (250 g) whole-wheat flour and 1 1/2 cups (190 g) unbleached flour, plus more as needed

1 teaspoon salt

2 tablespoons (28 ml) olive oil, plus extra for bowl

High-heat oil (avocado or peanut oil work well)

Topping
3 tablespoons (45 g) fresh pesto, or to taste (see Tender Greens Pesto recipe on page 103)

1 or 2 ripe heirloom tomatoes, thinly sliced

1 1/2 tablespoons (7.5 g) fresh-grated Parmigiano-Reggiano

To make the crust: Combine the yeast and water in a small bowl and stir until it dissolves. Set aside.

Spread a thin layer of flour over a smooth surface for kneading: A clean countertop or large cutting board work well. Combine the flour and salt in a large mixing bowl and whisk to combine. Scoop out a well in the middle and gently pour the yeast water into the well, making a little pool. Add the olive oil and slowly work the flour into the liquid. Use a pastry cutter or a fork at first, switching to your hands if the mixture becomes too sticky. As the flour and liquid combine, it will become a dough. Once the dough is formed, turn out of the bowl and onto the floured surface. Knead the flour for 10 to 15 minutes, adding extra flour when it gets too sticky, until the dough becomes very smooth and elastic. It should no longer be sticky; this is important so you can move the crust easily.

Coat the surface of a medium bowl with olive oil. When the dough is ready, roll it into a ball and place it in the bowl, rolling it around to coat the whole surface with oil. Lay a dish towel over the top and place the bowl in a warm area to rise for about an hour, or until it doubles in size.

Preheat the grill to high.

Once the dough has risen, flour your surface again, and roll it out. Punch down the dough to deflate it. Knead it for a couple more minutes and then divide it into 4 parts to make 4 medium thin-crust pizzas.

To make one pizza, gently stretch and pull one ball of dough with your hands. Before it begins to tear, lay it on the floured surface and roll it out into a flat oval or a circle (depending on the pan you’re using) with a floured rolling pin. Keep rolling it out, coming from different directions, until you have a nice thin crust, 1/8 to 1/4 inch (3 to 6 mm) thick. Try to keep the dough from breaking apart or sprouting holes. Store any dough you won’t use right away in the refrigerator or the freezer.

Oil a flat baking sheet (no edges) with a high-heat oil and gently lay the crust on the pan. Lift or slide the pizza crust gently from the pan and lay it directly on your preheated grill. Grill the crust for only 1 to 2 minutes, watching carefully to prevent scorching. Remove the crust using a large spatula and flip it over back onto the oiled baking sheet so the grill marks are visible on top.

To make the topping: Spread the pesto on the grilled side in a thin, even layer, arrange the tomato slices on the pesto, top with the grated cheese, and return the pizza to the grill. Cover and cook for another 1 to 2 minutes or so, until the toppings are warmed and the crust is lightly browned and crisp.

After cooking, allow the pizza to cool to desired temperature and then cut it into quarters or eighths.

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