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1
Make the dough: Put 1 1/2 cups warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer fitted with the dough hook attachment.
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2
Sprinkle the yeast over the water and let stand until foamy, about 10 minutes.
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3
Whisk the flour, sugar and 1 teaspoon salt in a separate bowl, then add to the yeast mixture along with 2 tablespoons olive oil.
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4
Mix on low speed until the dough starts to come together, about 1 minute.
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5
Increase the speed to medium low and mix until the dough starts to look smooth, about 1 minute.
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6
Increase the speed to medium and mix until the dough is smooth and elastic, 4 to 6 more minutes (it should stretch 3 inches without breaking).
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7
Transfer to an oiled bowl and cover with a damp towel or plastic wrap.
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8
Let rise in the refrigerator overnight.
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9
Lightly press down on the dough, then divide into 6 balls.
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10
Put on a baking sheet, cover and refrigerate until ready to grill.
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11
Meanwhile, make the toppings: Heat the olive oil in a pot over medium-low heat.
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12
Add the garlic and red pepper flakes and cook 3 to 5 minutes.
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13
Crush the tomatoes into the pot with your hands; add the juices.
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14
Rinse the can with 1 cup water and add to the pot.
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15
Add a handful of basil and season with salt and pepper.
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16
Increase the heat to medium and simmer until thickened, 20 to 25 minutes.
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17
Cool slightly.
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18
Preheat one side of a grill to high and the other to medium.
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19
Brush 2 baking sheets with olive oil; stretch each dough ball into a thin oval (about 8 by 11 inches) on the sheets.
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20
Brush the tops of the dough with more oil.
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21
Working in batches, grill the dough over high heat until bubbly on top and marked on the bottom, 3 to 4 minutes.
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22
Flip the dough onto the cooler side of the grill.
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23
Quickly top each crust with tomato sauce and mozzarella and cover until the cheese melts, about 2 minutes.
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24
Transfer the pizzas to a cutting board; sprinkle with the Parmesan and remaining basil.
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25
Photograph by Steve Giralt
