Grilled Margherita Pizza

Recipe from in Tyler Florence's latest cookbook: American Grill, pg. 57

Ingredients

Flour or cornmeal, for dusting
8 ounces (225 g) pizza dough, store-bought or homemade (page 54)
3¼ cup (180 ml) Pizza Sauce (page 242)
4 ounces (115 g) fresh mozzarella cheese
Extra-virgin olive oil, for brushing and
drizzling
Kosher salt
Fresh basil leaves
Freshly grated Parmigiano-Reggiano cheese,
for garnish

SET UP THE GRILL
Preheat a charcoal or gas grill to very high heat with a target temperature of 650°F (340°C). While the grill is heating up, place a pizza stone on top of the grates to get it very hot.

GRILL THE PIZZA
Dust a pizza peel or the back of a baking sheet with flour or cornmeal to prevent sticking. Stretch and shape the dough into a flat round about 12 inches (30 cm) in diameter and place on top of the peel or pan. Spread the pizza sauce over the dough, leaving about 1 inch (2.5 cm) around the edges free of sauce for the crust.
Tear or slice the mozzarella and scatter evenly over the sauce.
Brush the edges with extra-virgin olive oil and drizzle a little bit over the top of the pizza. Sprinkle with salt.
Carefully slide the pizza onto the hot stone on top of the grill.
Cover and cook until the crust is puffed and golden and the middle is cooked through, 3½ to 5 minutes. You can also check the dough by lifting the pizza up slightly with the peel and checking on the bottom of the crust. Once the bottom is a dark golden brown, it is ready.
Remove from the grill and immediately scatter fresh basil and some freshly grated Parmigiano-Reggiano over the top. Finish with more oil and salt, if desired.

Pro Tip: If you want to have an easy time of handling your pizza over the grill, cook the plain crust on one side and then flip it over to cook the other BEFORE adding your toppings. This will create a more structural crust for you to build upon.