For the Starter

1. In small bowl, combine the flour, water, and yeast
2. Cover and let sit at room temperature for at least 8 hours, or overnight

Make the Dough For the Pizza

1. In the bowl of your mixer or the bucket of your bread machine, combine the starter, water, semolina, yeast, and olive oil, stirring until the mixture is smooth
2. Add the flour, salt, cheese, and parsley, and mix until a soft dough forms. Knead the dough for 6 to 8 minutes until it’s smooth and passes the window pane test.
3. Place the dough in an oiled bowl, cover with greased plastic wrap, and let rise until doubled, 45 minutes
4. After the dough has risen, turn it out onto a lightly floured surface and divide it into 8 pieces.
5. Roll each piece into a ball, cover with plastic wrap and let the dough rest for 10 minutes while you heat up the clean grill (can be outdoor grill or indoor grill pan).
6. Preheat the grill to medium-high heat.

Make the Grilled Flatbread Pizza

1. Roll the balls of dough to any shape as long as it’s about about 1/4″ thick.
2. Brush one side of the dough with some olive oil, and place it on a medium-hot section of the grill.
3. Brush the top of the dough with olive oil.
4. After 2 minutes, give the dough a quarter turn without flipping it over to make nice diamond-shaped grill marks.
5. Cook another 2 minutes, flip the dough over.
6. Working fast, spread on enough pizza sauce to coat the flatbread almost to the ends (leave a 1/2” space).
7. Cover with cheese and toppings.
8. Cover with pie tin and cook for 3-4 minutes or until the cheese is melted and the bread is cooked.