First of all, I prepared the pizza dough and the sauce well in advance and stored it in the refrigerator until I was ready to use it. This is good for the dough but also a great way to make dinner time, less hectic.
Secondly, I precooked the crust on one side in advance. Once all the pizza doughs are parcooked, everyone can create their own unique pizza and they only take a few minutes to finish cooking on the grill.
This thin crust grilled pizza is absolutely amazing. This was my fresh mozzarella, fresh basil and olive pizza and it was DELICIOUS!
3 cups flour
1 Tablespoon sugar
1/4 teaspoon yeast
1 1/4 cups ice water
1 tablespoon canola oil
1 1/2 teaspoons salt
14 ounce can crushed tomatoes
2 Tablespoons olive oil
1 teaspoon oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup olive oil
8 ounces fresh mozzarella
3 Tablespoons fresh basil
For the dough: Process flour, sugar and yeast in food process for 2 seconds.
With mixer running, slowly add ice water and process until dough is just combined. Let rest 10 minutes.
Add oil and salt to dough. Process until dough forma a ball.
Transfer dough to oiled cutting board. Knead until smooth.
Wrap each dough ball in plastic wrap and refrigerate from 24 hours to 3 days.
For sauce: Combine tomatoes, oil, sugar and salt. Refrigerate until ready to use.