The following recipe will serve four as an appetizer or one as a main course. The dough can easily be doubled or tripled.
Combine in a mixing bowl or in the bowl of a heavy-duty mixer:
      1 teaspoon active dry yeast
      2 tablespoons warm (105° to 115°F) water
Let stand until the yeast is dissolved and the water is foamy on the surface, about 5 minutes. Add:
      2/3 cup cool water
      2 cups unbleached all-purpose flour
      1 1/2 teaspoons coarse salt
Mix until the dough comes together. Knead by hand or with the dough hook on medium speed until the dough is smooth and elastic, about 10 minutes. Brush a large bowl with:
      Olive oil
Add the dough and brush the surface with:
      Olive oil
Cover the bowl with plastic wrap and let rise in a warm place away from drafts until doubled in volume, about 2 hours. Punch the dough down. Cover with plastic wrap and let rise for at least 45 minutes at room temperature or overnight in the refrigerator.
While the dough is rising, prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.  Prepare the topping ingredients. Brush the back side of a large baking sheet with:
      1 tablespoon olive oil
Place the ball of dough on the pan and turn it over to coat with oil. With your hands, spread and flatten the pizza dough into a 10- to 12-inch freeform circle, 1/4 inch thick. You may end up with a rectangle rather than a circle; the shape is unimportant. If the dough shrinks back into itself, let it stand for a few minutes, then continue to spread and flatten the dough. Do not make a lip. Take care not to stretch the dough so thin that it tears. If this happens, all is not lost; rather than try to repair the holes, simply avoid them when adding the toppings. When the fire is hot (you will be able to hold your hand 5 inches above the fire for only 3 to 4 seconds), use your fingertips to lift the dough gently by the 2 corners closest to you and drape it onto the coolest part of the grill rack. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Cover, and within 2 to 3 minutes, the dough will puff slightly, the underside will stiffen, and grill marks will appear. Using spring-loaded tongs and a spatula, immediately flip the crust over onto the coolest part of the grill. Brush the grilled surface liberally with:
      Olive oil
Spread over the entire surface of the pizza:
      1/3 to 1/2 cup of Bolognese Sauce, or other leftover meat sauce from pasta
Top with:
      1/4 cup grated Parmesan cheese
      1/3 cup grated fontina cheese
Drizzle over the top:
      2 tablespoons olive oil
After the toppings have been added, slide the pizza back toward the hot coals so that about half of the pizza is directly over the heat. Rotate the pizza frequently so that different sections receive high heat and check the underside by lifting the edge with tongs to be sure it is not burning. The pizza is done when the top is bubbling and the cheese is melted. Serve immediately.