Combine the water, yeast, sugar and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3½ cups flour, then the salt. Mix on low until the dough begins to come together then slowly add only enough flour until the dough starts to pull away from the sides of the bowl. Increase the mixer speed to medium and allow the machine to knead the dough for about 6 minutes. The dough should be smooth and elastic, but still soft and no longer sticking to the side of the bowl. If the dough is still sticking, continue adding flour until it pulls away from the sides of the bowl and leaves the inside quite clean.

After the dough has been kneaded, transfer to a medium-sized mixing bowl that has been coated with a small amount of olive oil. Turn the dough over several times to coat with the oil and then cover the bowl with a sheet of plastic wrap. Place the dough in a warm spot for about 45 minutes.

While the dough is rising, preheat the grill to medium-low, but before you light it up, ensure that the grates of the grill are clean.

Once the dough has rested for about 45 minutes, divide it into 4 equal-sized pieces and roll out on a lightly floured surface to about ¼" thickness. Collect all of the components of your pizzas and place them near the grill.

Brush the grates with a little olive oil and place the pizza crust onto the grill. Cook the crust for about 3–4 minutes until it is bubbly on top and the bottom is golden-brown with nice grill marks.

Flip the dough and immediately begin placing the cheese and tomatoes onto the pizza crust. Close the lid and allow the bottom of the pizza to grill to the same golden-brown as the other side while the cheese melts and the tomatoes warm up.

Carefully remove the pizza from the oven when the bottom of the crust is finished cooking. Top the pizza with fresh basil leaves, a light drizzle of good quality extra virgin olive oil and a sprinkle of garlic salt. Allow the cheese to set up for just a few minutes before slicing and serving. Enjoy!