|1 1/4-oz. packet active dry yeast
|2 tsp. granulated sugar
|1 1/2 cup warm water (90 to 100°)
|4 cups ROGERS FOODS ALL PURPOSE FLOUR plus more for the surface
|3 tbsp. olive oil, divided
|2 1/4 tsp. kosher salt
|1 1/2 cup chopped tomatoes
|1 small clove garlic, finely chopped
|1/2 tsp. flaky sea salt, plus more to garnish
|1 tbsp. chopped fresh basil, plus more leaves to garnish
|1 tbsp. olive oil, plus more to garnish
|1/2 cup jarred marinara sauce
|1 cup shredded mozzarella cheese
|For the pizza dough: Sprinkle the yeast and sugar over the warm water (90 to 100°) in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 5 minutes. Add the flour, 1 tablespoon of olive oil, and salt. Mix on low speed using a dough hook until the dough comes together, about 2 minutes. Scrape the bottom and sides of the bowl. Increase the speed to medium-low and mix until everything is well incorporated and the dough is sticky, 3 to 4 minutes more.
|Drizzle the top of the dough and down the sides of the bowl with 1 tablespoon of olive oil. Use a rubber spatula to flip the dough to coat it in oil. Cover the bowl with plastic wrap and let it rise for 1 hour and 30 minutes.
|On a lightly floured work surface, cut the dough in half and form into tight rounds. To form a nice round, gently flatten one piece of dough onto the countertop in a circle and fold all the edges into the center. Flip it over and gently pull the round against the counter to form a taut ball. Set it aside on a lightly floured sheet tray. Repeat with the second dough ball. Cover the dough with plastic wrap.
|Preheat a grill (charcoal or gas) to high heat (450˚ to 500°), with the coals or flames only under one half of the grill (indirect heat).
|Place a 14-inch piece of foil on top of an upside-down half-sheet pan. Lightly rub the foil with 1 tablespoon of olive oil.
|On a well-floured surface, press 1 piece of dough into an 8-inch round with a 1-inch outer lip. Carefully lift the dough with your hands cupping the lip to keep from flattening it. Working quickly, rotate the edge of the dough through your hands in a clockwise motion, allowing gravity to stretch the dough into an oval shape. Place the dough back onto the floured surface and stretch it into an oval about 10 inches wide and 14 inches long. Transfer it to the prepared foil. (Be sure to keep the original bottom side of the dough, on the bottom.) Brush just the outer lip with the remaining 1 tablespoon of oil.
|Using the upside-down baking sheet, transfer the pizza, with the foil, to the preheated grill, over direct heat (the side with the coals or flame). Cover and bake for 4 to 5 minutes, until the bottom is starting to brown and the edge of the crust is puffed. Lift one edge of the pizza from the foil with a spatula while you use tongs to pull the foil out from under the pizza. Flip the crust and cook over the coals or flame, about 2 minutes more (directly on the grill grates) until the top is browned. Flip the pizza and transfer to a cooling rack.
|For the Margarita Pizza: Combine the tomatoes, garlic, salt, basil, and olive oil in a medium bowl. Spread the pizza sauce on the grilled crust and sprinkle with the mozzarella cheese. Return the pizza to the grill over indirect heat (the side with no coals or flame). Cook for about 5 minutes, or until the cheese is melted. Remove from the grill and top with the tomato mixture. Drizzle with more olive oil and sprinkle with more sea salt and basil leaves, if you like.