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1
For the dough: In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve.
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2
Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
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3
Turn the mixer on low and add the salt and 2 tablespoons of olive oil.
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4
Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated.
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5
When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook.
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6
Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time.
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7
Mix until the dough gathers into a ball, this should take about 5 minutes.
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8
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic.
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9
Form the dough into a round and place in a lightly oiled bowl, turning it over to coat.
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10
Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e.
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11
over a gas pilot light) until doubled in size, about 1 hour.
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12
Once the dough is domed and spongy, turn it out onto a lightly floured counter.
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13
Roll and stretch the dough into a cylinder and divide into 3 equal pieces.
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14
Cover and let rest for 15 minutes so it will be easier to roll out.
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15
In the meantime, make the pizza topping.
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16
For the topping: Coat a saute pan with the olive oil and place over medium heat.
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17
When the oil gets hazy, add the onion and garlic, cook and stir for 5 minutes to soften.
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18
Stir in 1/2 bunch torn basil leaves.
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19
Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 10 minutes; season with salt and pepper and then take it off the stove.
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20
Preheat an outdoor gas or charcoal barbecue and get it very hot.
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21
Brush the grates with oil to keep the sausages from sticking.
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22
Grill the sausages until cooked through, turning with tongs.
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23
Set aside.
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24
Keep the grill hot to make the pizza.
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25
Roll or pat out a piece of dough into a rustic, oblong shape, about 1/4-inch thick do this directly on a lightly floured pizza paddle for ease.
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26
Brush the crust with a thin layer of olive oil, and lay oil-side down onto the hot grill.
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27
Once the dough looks set, in about 2 minutes, turn the crust over.
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28
Spread the tomato sauce evenly on the crust with a ladle.
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29
Rip the mozzarella into pieces with your hands and distribute them on top; crumble the grilled sausage all over the pizza.
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30
Close the grill cover and cook until the cheese is melted and bubbling and the crust is golden and crisp, about 5 minutes.
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31
Remove the pizza from grill and sprinkle with some fresh basil leaves and a good dusting of Parmesan.
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32
Repeat with the remaining dough.
