Fire up your grill and set up two-zone cooking. For charcoal, pile coals on one side for direct high heat around 450-500°F. For gas, heat one side to medium-high and leave the other side on low. Clean and oil your grill grates to prevent sticking.

Divide pizza dough into 4 equal portions. On a floured surface, stretch each portion into a thin oval about 8-10 inches long. Brush both sides with olive oil and let dough come to room temperature while the grill heats up.

Place dough directly over the hot zone of your grill. Cook for 2-3 minutes until the bottom develops beautiful char marks and the top starts to bubble. Use your pizza peel to flip the dough - this takes practice but the char is worth it.

Move the grilled side up to the cooler zone of your grill. Working quickly, brush the cooked side with a thin layer of pizza sauce, then add cheese and your favorite toppings. Keep toppings light to ensure even cooking.

Close the grill lid and cook for 3-5 minutes until the cheese melts and the bottom crust is crispy. Check frequently to prevent burning - if the bottom is cooking too fast, move to an even cooler spot or reduce heat.

Remove pizza from grill using your peel or large spatula. Let rest for 2-3 minutes before slicing to allow cheese to set. Garnish with fresh basil and serve immediately while the crust is still crispy.