Grilled pizza

This recipe comes from Cook's.  It's a little involved, but fun and a nice picnic food!

Dough
3 cups (16.5 oz) bread flour
1 Tbsp sugar
1/4 tsp instant or rapid-rise yeast
1.25 cups plus 2 Tbsp ice water (11 oz)
1 Tbsp vegetable oil, plus extra for counter
1.5 tsp salt

Sauce
1 (14 oz) can whole peeled tomatoes, drained with juice reserved.
2 Tbsp olive oil
2 tsp minced fresh oregano
1/2 tsp sugar, plus extra for seasoning
Salt
1/4 tsp red pepper flakes

Pizza
1/2 cup plus 1 Tbsp extra-virgin olive oil, plus extra for drizzling
3 oz Parmesan cheese, grated (1.5 cups)
8 oz fresh whole-milk mozzerella cheese, torn into bite-size pieces (2 cups)
3 Tbsp shredded fresh basil
Coarse sea salt

Instructions
For the dough:
1.  Process flour, sugar, and yeast in food processor until combined, about 2 seconds.  With processor running, slowly add ice water; process until dough is just combined and no dry flour remains, about 10 seconds.  Let dough stand for 10 minutes.

2.  Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of the bowl, 30 to 60 seconds.  Transfer dough to lightly oiled counter and knead until smooth, about 1 minute.  Divide dough into 3 equal pieces (about 9 1/3 oz each).  Shape each piece into tight ball, transfer to well-oiled baking sheet (alternatively, place dough balls in individual well-oiled bowls), and coat top of each ball lightly with oil.  Cover tightly with plastic wrap (taking are not to compress dough) and refrigerate for at least 24 hours or up to 3 days.

For the sauce:
3.  Pulse tomatoes in food processor until finely chopped, 12 to 15 pulses.  Transfer to medium bowl and stir in reserved juice, oil, oregano, sugar, 1/2 tsp salt, and pepper flakes.  Season with extra sugar and salt to taste, cove, ad refrigerate until ready to use.

4.  One hour before cooking pizza, remove dough from refrigerator and let stand at room temperature.

For a gas grill:
5.  Turn all burners to high, cover, and heat grill until hot, about 15 minutes.  Leave all burners on high.

6.  While grill is heating, transfer sauce to small saucepan and bring to simmer over medium heat.  Cover and keep warm.

For the Pizza:
7.  Clean and oil cooking grate.  Pour 1/4 cup oil onto center of rimmed baking sheet.  Transfer 1 dough round to sheet and coat and palms, gently press and stretch dough towards edges of sheet to form rough 16 by 12- inch oval of even thickness.  Using both your hands, lift dough and carefully transfer to grill.  (When transferring dough from sheet to grill, it will droop slightly to form half-moon or snowshoe shape.)  Cook covered until grill marks form, 2 to 3 minutes.  Using tongs and spatula, carefully peel dough from grate, then rate dough 90 degrees and continue to cook (covered if using gas) until second set of grill marks appears, 2 to 3 minutes longer.  Flip dough and cook (covered if using gas) until second side of dough is lightly charred in spots, 2 to 3 minutes.  Using tongs or pizza peel, transfer crust to cutting board, inverting so side that was grilled first is facing down. Repeat with remaining 2 dough rounds, adding 1 Tbsp oil to sheet for each round and keeping grill cover closed when not in use to retain heat.

8.  Drizzle top of 1 crust with 1 Tbsp oil.  Sprinkle one-third of Parmesan evenly over surface.  Arrange one-third of mozzarella pieces, evenly spaced, on surface of pizza.  Dollop one-third of sauce in evenly spaced 1-Tbsp mounds over surface of pizza.  Using pizza peel or overturned rimmed baking sheet, transfer pizza to grill; cover and cook until bottom is well browned and mozzarella is melted, 3 to 5 minutes, checking bottom and turning frequently to prevent burning.  Transfer pizza to cutting board, sprinkle with 1 Tbsp basil, drizzle lightly with extra oil, and season with salt to taste.  Cut into wedges and serve.  Repeat with remaining 2 crusts.