Pour water into a large bowl and add yeast and sugar. Whisk together and let sit until yeast blooms (the yeast will get foamy), about five minutes. Add salt, then slowly start incorporating the flour half a cup at a time until dough starts to come together. Add oil and continue mixing. The dough should be slightly tacky. If the dough is dry, add a teaspoon of water at a time. If too sticky, add a little flour slowly until the dough starts to pull away from side of the bowl. Place dough in a lightly oiled bowl and allow to rise for about 45 minutes or until the dough has doubled in size.

Place dough on a lightly floured surface. Knead the dough for a few minutes until it forms a smooth ball and springs back when poked. Use a knife to cut the dough into eight balls. Grease a baking pan lightly with oil. Place the dough balls in the pan and turn them over to coat with oil. Cover the pan with plastic wrap or a damp kitchen towel.

To grill the pizza: Preheat a gas grill at medium for 10 to 15 minutes before starting to cook. Set up a workspace near the grill for shaping the pizza and bowls with sauce and toppings.

Working with one piece at a time, pull and stretch a dough ball into a round. Once it becomes large enough, flip the shaped pizza dough onto the grill over medium heat. Close the grill. Let the dough grill until the bottom is just barely cooked and shows char marks, one to three minutes (this time could vary depending on your grill and heat level). Use tongs or a spatula to flip the dough over. Quickly spread sauce and a thin layer of cooked
toppings over top (don't overload the pizza, as this will interfere with it cooking quickly and completely). Close the grill and cook until the toppings are warmed through and cheese is melted, another two to three minutes. Watch the pizza carefully, as the dough could scorch if the heat is too hot. Use a large spatula to slide the finished pizza onto a cutting board. Repeat with remaining pieces of dough.