1 ½cupstoppingsapproximately; see recipe into for ideas
¼cupslivered fresh basil leavesoptional
If you’re using the Homemade Pizza Dough, follow the recipe directions. If you’re using store-bought dough, divide the dough into two balls, gently coat each with olive oil, and let the dough come to room temperature either in a large bowl or on the counter, covered with a dish towel, about 1 hour.
Lightly coat two baking sheets with olive oil. Sprinkle a work surface with cornmeal or flour. Gently begin to stretch or roll each ball of pizza dough into a 12- to 14-inch circle or a rectangular shape. You will need to stretch or roll the dough a bit, then give it a few minutes to relax before stretching it again, so that it doesn’t keep springing back into a smaller shape. The goal is to make the dough less than 1⁄4-inch thick (it puffs up on the grill). Give the dough one final stretch. Don’t worry about a small hole or two and definitely don’t worry about an uneven shape; that’s part of the pizzas’ charm. Transfer the shaped dough to the prepared baking sheets.
Preheat the grill to medium-high. Make sure your grill grates are clean, and lightly oil them.
Put the tomato sauce in a small bowl. Bring it along with a pastry brush, some olive oil, the mozzarella, and the dough on the baking sheets.
Pizza with tomato sauce and mozzarella is delicious, but if you’re adding other toppings (Fork in the Road), bring them to the grill, too, so they are prepared and ready to go.
Brush the top of each stretched pizza dough with olive oil. Using a swift motion, pick up each circle or rectangle of dough by one edge and flip it oiled side down onto the grill grate. Close the grill lid and don’t open it for 3 minutes, which gives the dough a chance to rise a bit and firm up.
Open the lid, peek at the underside of the dough, and check to see that nice grill marks have formed. Lightly brush the uncooked tops of the crusts with olive oil and turn over each crust. Reduce the heat to medium-low. Carefully brush the entire surface of each crust with 1⁄2 cup of the tomato sauce and sprinkle 1 cup of the mozzarella evenly over each top. Sprinkle any toppings, if you are using them, evenly over the pizzas. Close the lid of the grill and let the pizzas cook for 4 minutes, then begin checking to see if they are done. The cheese should be completely melted and the crust should have a nicely browned underside and be stiff when you lift it with tongs.
Remove the pizzas from the grill, sprinkle them with the fresh basil, if using, and cut the pizzas into pieces. Now you get to relax.