In a mixing bowl, combine the water and yeast, then allow it to sit for 5-10 minutes or until the yeast has dissolved and become foamy.

Add in the olive oil and white wine, then stir in the flour an salt until it’s a cohesive ball of dough. Turn it out on a lightly floured surface, then knead it for about five minutes or until you have a smooth dough. 

Place it back in the mixing bowl, cover with a clean dishcloth, and set it in a warm, draft free area for about an hour. The dough will be slightly risen and soft, but not doubled. Preheat your grill to 450F.

To shape the flatbread dough, gently stretch it, then drape it over the knuckles of one hand. Use the other to gently pull and stretch it into thick disc. Lay it onto a sheet of well oiled foil and use your fingers to continue to press it into the shape, size, and thickness you would like. Af

Working quickly to not lose heat, open the grill and slide the foil with the dough onto the rack. Close the lid and cook for four to five minutes or until the first side is golden brown. If you want to make pizza, remove it from the grill and add your sauce, cheese, and toppings. Slide the pizza back into the grill and cook the other side for another 4-5 minutes. Cut and serve immediately.

If you’re making a flatbread, simply flip the crust over with a pair of metal tongs and cook the second side for another 4-5 minutes, or until it’s golden brown. Remove it from the grill and top it with any meats, fresh fruits and/or vegetables, herbs, cheese, sauces, oils, or vinegars you wish. Cut and serve immediately.