7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef. Chef Tony Gemignani of Tony’s Pizza Napoletana in North Beach is known for his flavorful, chewy crust. It's even won him the World Pizza Cup in Naples. He bakes his pies in a coal-fired oven to give them a slight char. To get a similar slice at home, he's concocted an easy pizza dough to top with whatever you desire and then cook on an outdoor grill. 1 package (2 ¼ teaspoons) active dry yeast ¾ cup plus 1 tablespoon lukewarm water ¼ cup rye flour 2 tablespoons olive oil, plus more for oiling the bowl ¾ teaspoon table salt or 1 ¼ teaspoons kosher salt 1 ¾ cups unbleached all-purpose flour, plus more for dusting 1. Begin by making a sponge. In a medium bowl, dissolve the yeast in ¼ cup of the warm water. Add the rye flour, and stir with a wooden spoon or rubber spatula to combine. Cover with plastic wrap and let rise in a warm place for 20 to 30 minutes. 2. Add the remaining ½ cup plus 1 tablespoon warm water, the 2 tablespoons olive oil, salt, and 1 ¾ cups all-purpose flour to the sponge. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. 3. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will still be a little sticky but shouldn’t stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking. 4. Generously oil a large bowl. Add the dough and turn to coat on all sides. Cover the bowl with plastic wrap, and then place a clean, damp kitchen towel over the top. Set the bowl in a warm spot (a pilot-heated oven is a good spot or an electric oven turned to 150 degrees for 5 minutes and then turned off). Let the dough rise until doubled in volume, about 2 hours. If you want to make the pizza dough ahead, after the first rising, the dough can be punched down and placed in a large lock-top plastic freezer bag. Refrigerate the dough for up to 12 hours. Bring the dough to room temperature before completing the final rise. Alternatively, freeze the dough for up to 3 months. Thaw overnight in the refrigerator and then bring the dough to room temperature before completing the final rise. 5. Punch down the dough, cover it, and let it rise for another 40 minutes. 6. The dough is now ready to be rolled out into a thin circle. 7. Grill over medium heat until a crust forms and light grill marks appear, 1 to 2 minutes. Then add desired toppings, and heat up for a few more seconds