This dough is made at a 67% hydration level, which is a great percentage for NY-style or Neapolitan-style pizza dough. In this case, we are using 350 grams of water to 500 grams of flour.

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Close the lid and grill the dough for about 5 minutes until it starts to firm up and develop grill marks. Open the lid, quickly add toppings, then close it again and grill for another 5 minutes.