Either 1 or 2 days before making pizza, add lukewarm water and sugar to a mixing bowl
Allow to sit for 5 minutes
Add all ingredients to mixing bowl and manually stir until everything is incorporated.
Knead by machine (or hand) until the dough is smooth. In my KitchenAid, this was approximately 5 minutes.
Make sure it is a ball and lightly coat with oil.
Place in a covered dish for 1-2 days.
3 hours before you intend on baking, take out of the refrigerator.
Divide into two equal pizza balls. We will only be using one today. For the other, I wrap it in a freezer bag and put in a freezer.
For the pizza ball we are using, I allowed to rise in my oven with it off, but the oven light on.
Now, for the sauce. Add oil, thyme, onions, and garlic to a medium saucepan over medium-low heat.
Allow garlic to soften, but nothing to burn. Turn temp down if anything starts to brown.
Once garlic is softened and glassy, add tomato sauce and paste.
Preheat your grill to 325 or as close as you can get it. It should not be a high temp.
Stretch the dough as instructed in the notes.
Once dough is stretched, add to preheated grill and close cover.
Flip and allow to cook for five more minutes with the cover on, but watch to make sure nothing is burning.
Flip, add sauce first, then cheese and basil leaves.
Allow to cook covered until cheese is melted, but the crust is not burned. Should be 10-20 minutes.