Pizza on the Grill with Sausage and Mozzarella - active dry yeast

Method

• 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.
• Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Turn the mixer on low and add the salt and 2 tablespoons of olive oil.
• Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated.
• When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook.
• 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.
• Mix until the dough gathers into a ball, this should take about 5 minutes.
• Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic.
• Form the dough into a round and place in a lightly oiled bowl, turning it over to coat.
• Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e.
• over a gas pilot light) until doubled in size, about 1 hour.
• Once the dough is domed and spongy, turn it out onto a lightly floured counter.
• Roll and stretch the dough into a cylinder and divide into 3 equal pieces.
• Cover and let rest for 15 minutes so it will be easier to roll out.
• In the meantime, make the pizza topping.
• For the topping: Coat a saute pan with the olive oil and place over medium heat.
• When the oil gets hazy, add the onion and garlic, cook and stir for 5 minutes to soften.
• Stir in 1/2 bunch torn basil leaves.
• 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.
• Preheat an outdoor gas or charcoal barbecue and get it very hot.
• Brush the grates with oil to keep the sausages from sticking.
• Grill the sausages until cooked through, turning with tongs.
• Set aside.
• Keep the grill hot to make the pizza.
• 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.
• Brush the crust with a thin layer of olive oil, and lay oil-side down onto the hot grill.
• Once the dough looks set, in about 2 minutes, turn the crust over.
• Spread the tomato sauce evenly on the crust with a ladle.
• Rip the mozzarella into pieces with your hands and distribute them on top; crumble the grilled sausage all over the pizza.
• Close the grill cover and cook until the cheese is melted and bubbling and the crust is golden and crisp, about 5 minutes.
• Remove the pizza from grill and sprinkle with some fresh basil leaves and a good dusting of Parmesan.
• Repeat with the remaining dough.