Step 1

Prepare dough according to directions up to and including rising 1 1/2 hours. Preferably for best flavor and if times allows I recommend making dough the day before and refrigerate, then rest at room temp 2 hours before using.

Step 2

Heat olive oil in a medium saucepan over medium-low heat. Add garlic and saute until fragrant, about 20 to 30 seconds. Add in crushed tomatoes, and oregano an season with salt and pepper to taste.

Step 3

Let simmer over low heat until reduced and thickened slightly, about 20 minutes, stirring occasionally. Season with salt and pepper to taste then stir in basil off heat. If you have extra sauce after making pizzas it can be frozen up to 3 months.

Step 4

Preheat grill to medium-high heat to about 475 to 500 degrees.

Step 5

Gently punch pizza dough down and divide pizza dough into about 6 equal pieces (or you can make 10 smaller pizzas). Dust work surface with flour, then shape and stretch dough to an 8-inch round or 7-inch if you want a slightly thicker crust. Shape crust level all the way across, no higher rim on the ends.

Step 6

Brush clean grill grates of a gas grill lightly with oil. Using a floured pizza peel, transfer pizza doughs in an even layer to hot grill (as many as you can fit). Cover with grill lid and allow to cook until golden on bottom, about 2 to 3 minutes.

Step 7

Remove from grill, turn crust so grill grate lines in crust are facing upward. Brush this of crusts with olive oil then layer with sauce, cheese and desired toppings over tops.

Step 8

Return to grill, cover with lid, reduce heat slightly and cook until cheese has melted and bottom is golden, about 2 to 3 minutes longer.