Grilled Summer Squash Pizza with Ricotta and Calabrian Chili Oil Recipe :: The Meatwave

Ingredients

• 20 ounces (about 4 cups) bread flour, preferably Italian-style "OO"
• .4 ounces kosher salt (about 4 teaspoons)
• .3 ounces (about 2 teaspoons) instant yeast
• 13 ounces water
• 1/2 cup extra-virgin olive oil
• 3 tablespoons finely chopped drained oil-packed Calabrian chiles
• 2 medium zucchini, cut into 1/4-inch slices on a bias
• 2 medium yellow squash, cut into 1/4-inch slices on a bias
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 12 ounces fresh mozzarella, grated
• 1 cup fresh ricotta cheese
• 2 ounces finely grated parmesan