Thin and Crispy Grilled Pizza Three Ways | Alton Brown

Ingredients

• 16 ounces all-purpose flour, plus extra for the peel and rolling
• 1 envelope instant or rapid-rise yeast
• 1 tablespoon kosher salt
• 10 fluid ounces warm water ((approximately 105ºF))
• 2 tablespoons olive oil, plus 2 teaspoons for bowl
• 1 tablespoon malted barley syrup
• 1 large tomato, cut into 1/3-inch-thick slices
• 5 to 7 teaspoons olive oil, divided
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1/2 ounce grated Parmesan cheese
• 1 1/2 ounces part-skim mozzarella, shredded
• 4 to 6 large basil leaves, shredded
• 3 1/2 ounces fresh mozzarella, cut into 1/4-inch-thick slices
• 3 to 6 teaspoons olive oil, divided
• 1 ounce (3 slices) prosciutto ham, coarsely chopped
• 4 whole dried dates, pitted and finely chopped
• 1 teaspoon fresh thyme leaves
• 2 to 4 teaspoons olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste