1 package dry active yeast
¼ cup tepid water
1 Tablespoon honey
4 cups unbleached flour
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons olive oil
1 ½ cup cold water
In the bottom of a food processor, mix tepid water, yeast and honey. Process for a couple seconds.
Add flour, salt, oregano, basil and oil to the bowl of the food processor and pulse to combine.
Add water to bowl and process until dough is formed. Stop the machine and feel the dough. If it is too moist, sprinkle a little flour over the dough and process a couple more turns. Let the dough rest in the food processor for 4 to 5 minutes.
Now start the processor again and let the dough rotate in the bowl 25 to 30 times. This completes machine kneading. Remove the dough from the bowl and place on a lightly floured surface. Let dough rest another 2 minutes.
Place dough in an oiled bowl and cover with plastic. Put in a warm place until dough has doubled in size (approximately 1 to 1 ½ hours).
Remove dough from bowl and knead in order to deflate and redistribute yeast. Divide for the number of pizzas you will be making.
Clean grill surface well with a brush. Roll out dough to the appropriate size. Fold dough in half and lay on the grill, then unfold so the crust is directly over the coals. Close the lid and wait about 3 minutes. Lift lid to check. The dough should be puffing up. When it is lightly browned, remove and invert it so the browned side is up on a pizza peel or a sheet pan.
Now place the toppings of your choice (sauce, chicken, veggies, cheese, etc.) on the cooked side. Slide the pizza back onto the grill, this time not directly over the coals. Close the lid and cook for another 10 minutes or until nicely done.
(Note: The best way to arrange the charcoal to make pizza on your Hasty-Bake is to confine your fire to the right side of your grill. Put the dough on the right side to brown the first time. Then use the left side to finish cooking the pizza with toppings.)