Restaurant-quality crust is a sure thing with grilled pizza. The dough goes straight on the grates guaranteeing perfect grill marks and charred bubbles.
2/3 cup warm water
1/2 teaspoon dry active yeast
1/2 teaspoon granulated sugar
1 teaspoon olive oil plus more for oiling bowl
1 cup bread flour plus more for dusting
1/2 cup whole wheat flour
1 teaspoon kosher salt
For tomato sauce
1 tablespoon olive oil
3 garlic cloves, peeled and smashed
1–28 ounce can whole peeled tomatoes
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pinch red pepper flakes
4 ounces fresh mozzarella cheese, grated
For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together the flour and salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough. Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 2 hours.
For the tomato sauce, heat the olive oil in a large skillet until it is shimmering. Sauté the garlic cloves for a few minutes letting them get fragrant. Add the tomatoes, salt, pepper and red pepper flakes and simmer for 20-25 minutes until the sauce has slightly thickened. As the sauce is cooking, break up the tomatoes using the back of a wooden spoon or a potato masher. If you prefer a smoother consistency, when the sauce has finished cooking, transfer it to a blender and puree.
When the dough is ready, give it a quick knead and divide it into 4 equal portions. On a lightly floured work surface roll out the dough into a rough circle or oval. (They do not need to be perfectly round.)
Preheat a gas or charcoal grill on high heat. Place the rolled dough directly on the grates and grill for 2-3 minutes with the lid closed until the crust has grill marks and has puffed up. Flip and grill for an additional 2 minutes.
Remove the crusts from the grill and turn them over so the first side that was grilled is facing down. Spread the sauce leaving a 1/2-inch border at the edge and sprinkle on the cheese and other toppings.
Return the pizzas to the grill and cook until the cheese has melted, about 1-2 minute. You may need to lower the heat or move the pizzas to a cooler part of the grill to make sure the crusts do not burn.
Top with Parmesan and basil before serving.
Note: If you have extra tomato sauce, store it in the refrigerator up to 5 days or keep it in the freezer up to a month. The tomato sauce also works well on pasta.