1. Combine 2 cups flour, undissolved yeast, Italian seasoning, garlic, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.)
2. Divide dough into 8 equal portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
3. Allumer le feu de charbons de bois ou préchauffer le gril au gaz, à feu mi-vif.
4. Lift each crust carefully, using hands, and place on grill. Grill for 3 to 4 minutes until bottom is lightly browned and top appears set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
5. Brush the sauce on the on the grilled side of each pizza crust. Top each pizza with about 1/3 cup sausage, 2 tablespoons peppers, 1/4 cup mozzarella cheese, and 2 tablespoons Parmesan cheese.
6. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill. Top with fresh spinach and Italian seasoning, if desired. Serve immediately.

*Si vous n’avez pas de thermomètre, l’eau devrait être très chaude au toucher.

**Pour pétrir la pâte, ajouter juste suffisamment de farine à la pâte et sur les mains pour éviter que la pâte ne colle. Aplatir la pâte et la plier vers vous. À l’aide des talons des mains, pousser la pâte à l’opposé de vous en un mouvement de bercement. Donner un quart de tour à la pâte et répéter les étapes de « plier, pousser et tourner ». Poursuivre le pétrissage de la pâte jusqu’à ce qu’elle soit lisse et élastique. Utiliser un peu plus de farine si la pâte devient trop collante, en incorporant toujours la farine dans la boule de pâte.

Make Ahead: Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator. Punch down and roll out just before grilling. OR, pizzas may be partially grilled ahead of serving. Here’s how: Grill one side of the pizza crust. Cool. Tightly wrap and refrigerate until serving time. Top pizzas with desired toppings (on grilled side) and finish grilling on preheated grill.

Dough sticking to grill? Make sure grill has been preheated and cleaned. To prevent sticking, drizzle oil over paper towel and carefully wipe over grates. Or lightly brush pizza crusts on both sides with oil before grilling.