Grilled Pizzas

Directions

1. 1
   Make the dough: Put 1 1/2 cups warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer fitted with the dough hook attachment.
2. 2
   Sprinkle the yeast over the water and let stand until foamy, about 10 minutes.
3. 3
   Whisk the flour, sugar and 1 teaspoon salt in a separate bowl, then add to the yeast mixture along with 2 tablespoons olive oil.
4. 4
   Mix on low speed until the dough starts to come together, about 1 minute.
5. 5
   Increase the speed to medium low and mix until the dough starts to look smooth, about 1 minute.
6. 6
   Increase the speed to medium and mix until the dough is smooth and elastic, 4 to 6 more minutes (it should stretch 3 inches without breaking).
7. 7
   Transfer to an oiled bowl and cover with a damp towel or plastic wrap.
8. 8
   Let rise in the refrigerator overnight.
9. 9
   Lightly press down on the dough, then divide into 6 balls.
10. 10
    Put on a baking sheet, cover and refrigerate until ready to grill.
11. 11
    Meanwhile, make the toppings: Heat the olive oil in a pot over medium-low heat.
12. 12
    Add the garlic and red pepper flakes and cook 3 to 5 minutes.
13. 13
    Crush the tomatoes into the pot with your hands; add the juices.
14. 14
    Rinse the can with 1 cup water and add to the pot.
15. 15
    Add a handful of basil and season with salt and pepper.
16. 16
    Increase the heat to medium and simmer until thickened, 20 to 25 minutes.
17. 17
    Cool slightly.
18. 18
    Preheat one side of a grill to high and the other to medium.
19. 19
    Brush 2 baking sheets with olive oil; stretch each dough ball into a thin oval (about 8 by 11 inches) on the sheets.
20. 20
    Brush the tops of the dough with more oil.
21. 21
    Working in batches, grill the dough over high heat until bubbly on top and marked on the bottom, 3 to 4 minutes.
22. 22
    Flip the dough onto the cooler side of the grill.
23. 23
    Quickly top each crust with tomato sauce and mozzarella and cover until the cheese melts, about 2 minutes.
24. 24
    Transfer the pizzas to a cutting board; sprinkle with the Parmesan and remaining basil.
25. 25
    Photograph by Steve Giralt