Makes sufficient for about four 12 inch pizzas

Place all ingredients in the bowl of a stand mixer equipped with a dough hook.

Mix for 5 -10 minutes on medium speed. You may need to add a little more flour, a tablespoon at a time until the dough doesn't stick to the sides of the bowl.

Alternatively stir together with a wooden spoon before turning out onto a floured bread board and kneading for 5-10 minutes.

Cover the dough and allow to rise for about an hour until about doubled in size.

Turn the dough onto a floured surface and knead for another few minutes.

Divide into 4 equal portions, form into balls and let rest for about 10-15 minutes before stretching or rolling the dough out into about 12 inch rounds.

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, salt, pepper and chili flakes.

Continue to cook until the tomatoes soften and the sauce reduces to a chunky consistency.

Add the balsamic vinegar in the last few minutes of cooking time.

First you will want to partially pre-cook the crust. Preheat your gas grill to about medium low heat and place the stretched dough portions, a couple at a time directly on the grill.

Watch these carefully, adjust the temperature and move them around on the grill as needed. You will know it's time to flip them when the dough bubbles significantly. You can burst any really large bubbles before you flip them and cook for an additional minute or two, then remove to a wire rack to cool.

To cook the pizza, spread the tomato sauce over the crust and add the toppings that you have chosen in a single layer.

Preheat the grill. If using a gas grill, turn off the burners on one side and place the dressed pizza on the opposite side. If using a charcoal grill build the coal fire on one half of the grill and cook the pizza on the other side.

Once the pizza is in place, shut the lid and cook until the cheese completely melts. This can usually take anywhere from 10-15 minutes.

Turn the pizza 180 degrees half way through the cooking stage so that the bottom browns evenly.

Sometimes I will move the pizza over the fire in the last minute if I want a really crispy bottom crust.