Ingredients:

  • 5 lbs (680 g) High-Quality Pizza Dough, divided into 4 balls
  • 3 Tbsp Extra Virgin Olive Oil, divided (for shaping and dough)
  • 1/2 tsp Coarse Sea Salt
  • 1 (14.5 oz) can San Marzano Tomatoes, crushed and drained
  • 8 oz (225 g) Fresh Mozzarella, torn or sliced and patted dry
  • 2 cloves Garlic, finely minced
  • 1 cup Fresh Basil Leaves, roughly torn
  • 2 Tbsp Extra Virgin Olive Oil, for finishing
  • Black Pepper, freshly ground, to taste

Instructions:

  1. Prepare the Toppings: In a small bowl, combine the drained crushed tomatoes, minced garlic, 1 Tbsp of Olive Oil, and a pinch of salt and pepper. Set aside. Tear or slice the mozzarella and pat it dry with a paper towel.
  2. Ready the Grill: Preheat a gas or charcoal grill to High Heat (around 500–550°F). Create two zones: one direct, high-heat zone, and one indirect, slightly cooler zone.
  3. Clean and Oil the Grates: Using tongs, lightly dip a folded paper towel or cloth in high-heat oil (like vegetable or grapeseed oil) and quickly wipe down the hot grates to prevent sticking.
  4. Shape the Dough: Work one dough ball at a time. Roll or stretch the dough into an oblong or circular shape, about 8 to 10 inches wide and thin (around 1/8 inch). Brush one side lightly but thoroughly with Olive Oil.
  5. Transfer the Dough: Quickly lay the oiled dough (oiled-side down) onto the direct, high-heat zone of the grill.
  6. First Cook: Close the lid and cook for 2–3 minutes, checking frequently. The underside should begin to puff up and show definite dark char marks.
  7. Flip the Base: Using tongs, flip the dough quickly and carefully so the grilled side is now facing up. Immediately move the semi-cooked base over to the indirect heat zone.
  8. Top Quickly: Working fast, spoon a light layer of the tomato mixture onto the grilled surface, leaving a small border. Distribute about one-quarter of the mozzarella evenly over the sauce.
  9. Melt the Cheese: Close the grill lid to allow the ambient heat to melt the cheese and cook the toppings through. This takes 3–5 minutes. The crust should be perfectly crisp and browned underneath.
  10. Remove and Finish: Using the pizza peel, slide the finished pizza off the grill. Drizzle with the finishing Olive Oil, sprinkle with sea salt, and scatter the fresh basil leaves over the top.
  11. Repeat: Slice immediately and serve piping hot. Repeat the process with the remaining three dough balls.