For the homemade sauce

1. Combine tomatoes, oil, and salt in a small bowl. Blend with an immersion blender until smooth. You can also pulse a blender or food processor. Add more salt to taste as needed. This will render more sauce than you need. I use 1/3-1/2 cup of sauce for each pizza. For a more rustic sauce, you can hand-crush the tomatoes or use a potato masher.

For the pizza

1. Preheat the grill to high heat with the cover down. Clean the grates well. Allow the grill to heat up to at least 600°F.
2. Meanwhile, roll out the dough into a circle or oval. The dough should be room temp for easier rolling and optimal cooking. Use a pizza peel or well-floured flat baking sheet for easy transferring.
3. Brush the grates with oil using a basting brush. Transfer dough directly to the grill grates (remember, no toppings yet) and cook for 45-60 seconds with the lid closed. The crust should start to bubble all over.
4. Once the crust is firm enough to lift off the grill, flip the crust with a pizza peel, large spatula, or flat baking sheet.
5. Drizzle the crust with oil and season with sea salt. Add pizza sauce, leaving a 1-inch crust all the way around. Add the mozzarella, close the lid, and grill until the cheese is fully melted; about 4-5 minutes.
6. Remove from the grill and top with fresh chopped basil. Slice and serve.