Grilled Margherita Pizza

Either 1 or 2 days before making pizza, prepare the pizza crust. Add lukewarm water and sugar to a mixing bowl. Sprinkle yeast on top. Allow to sit for 5 minutes.

Add all crust ingredients to mixing bowl and manually stir until everything is incorporated. Knead by machine (or hand) until the dough is smooth. In my stand mixer, this was approximately 5 minutes.
Make sure it is a ball and lightly coat with oil. Place in a covered dish for 1–2 days.

Three hours before you intend on baking, take dough out of the refrigerator. Divide into two equal pizza balls. We will only be using one. I wrap the other in a freezer bag and put in the freezer.

Allow dough to rise in a cold oven with the oven light on.

For the sauce, add oil, thyme, onions, and garlic to a medium saucepan over medium-low heat. Allow garlic to soften, but not burn. Turn heat down if anything starts to brown. Once garlic is softened and translucent, add tomato sauce and paste.

Preheat grill to 325ºF or as close as you can get it. It should not be a high temperature.

Stretch the dough to desired size. Add to preheated grill and close cover. Cook for 5 minutes. Flip and grill for 5 more minutes with the cover on, but watch to make sure nothing is burning.

Flip, add sauce first, then cheese and basil leaves. Cook covered until cheese is melted but crust is not burned, about 10–20 minutes.