Grilled Margherita Pizza

Ingredients:

Dough

• 1 packet (7 g) of active dry yeast
• 5 cups of flour
• 1 tbsp. sugar
• 2 tbsp olive oil + extra for greasing the bowl

Toppings

• 3 tbsp olive oil + extra for greasing
• 6 cloves garlic, thinly sliced
• A pinch of red pepper flakes
• 1 can (800 g) canned whole San Marzano tomatoes
• 1 bunch fresh basil, leaves torn
• 450 g fresh mozzarella, thinly sliced
• 0.5 tbsp. grated parmesan

Preparation:

1. Knead the dough.
   
   In the bowl of a stand mixer fitted with a dough hook, pour 1 1/2 cups warm water (104°F - 110°F). Sprinkle the yeast over the water and let stand until foamy, about 10 minutes. In a separate bowl, whisk together the flour, sugar, and 1 teaspoon salt, then add to the yeast mixture along with 2 tablespoons olive oil. Mix on low speed until the dough begins to come together, about 1 minute. Increase the mixer speed to medium-low and mix until the dough begins to form a smooth surface, about 1 minute. Increase the speed to medium and knead until the dough is smooth and elastic, another 4-6 minutes (it should stretch 3 inches without breaking). Transfer to an olive oil-greased bowl and cover with a damp towel or plastic wrap. Place in the refrigerator overnight to allow the dough to rise.
2. Lightly punch down the dough, then divide it into 6 balls. Place on a baking sheet, cover, and refrigerate until ready to use.
3. Meanwhile, prepare the filling..
   
   Heat olive oil in a saucepan over medium-low heat. Add garlic and red pepper flakes and sauté for 3-5 minutes. Mash the tomatoes with your hands, adding them to the pan; add the juices. Rinse the jar with 1 cup of water and pour it into the pan. Add a handful of basil and season with salt and pepper to taste. Increase the heat to medium and simmer until the sauce thickens, 20-25 minutes. Cool slightly.
4. Preheat one side of the grill to high heat and the other to medium. Grease 2 baking sheets with olive oil; stretch each dough ball onto the sheets into a thin oval shape (approximately 8 x 11 inches). Brush the surface of the dough with olive oil.
5. Working in batches, grill the pizza crusts over high heat until bubbly and crispy, 3 to 4 minutes. Flip the crusts over and transfer to the cooler side of the grill. Quickly pour tomato sauce over each crust and sprinkle with mozzarella; cover until the cheese is melted, about 2 minutes. Transfer the pizzas to a cutting board and sprinkle with Parmesan and the remaining basil.