1 lb pizza dough, room temperature (store bought is fine)
1/4 cup fresh Garlic olive oil
1 can San Marzano tomatoes drained, then crushed
3 tbsp Neapolitan balsamic
1 ball of fresh mozzarella, torn in 2-inch pieces
1/2 cup fresh basil leaves
Heat grill to high, careful to leave one side of grill off. Set up a table or bench near the grill so you have easy access to tomato sauce and cheese (or any other toppings you might choose to add). Bring pizza dough to room temperature. Before rolling dough, stretch it with your hands which can crush air pockets that prevent the dough from rising and bubbling during grilling. Then roll out your pizza dough with a bit of flour so that it’s not super sticky. Divide into 3 oblong or roundish pies. Minimize the height of the edges; just enough to keep everything in place. Lightly brush clean grill racks with oil. Brush one side of dough with oil, then place directly on the grill, oil side down. Brush the other side with oil. After 1-2 minutes, check to see for doneness. There should be a smattering of dark patches. Then carefully remove from heat, turning charred side up and place on unheated side of grill. Brush charred side with olive oil then spread a light amount tomato sauce evenly. Add dollops of mozzarella. Drizzle 1 tbsp of Neapolitan balsamic leaving the rest to the side for serving. Then return to heated side of grill, cover with lid and leave for another 4-6 minutes checking occasionally to prevent too much charring. Remove from grill and place on cutting board. Distribute basil leaves. Cut and drizzle with Garlic oil and Neapolitan balsamic to taste.