• In a bowl of a stand mixer, stir yeast into 1 1/2 cups warm water (100-100 degrees) Let stand until yeast dissolves, about 5 minutes. Add 1/4 cup oil, the flour, and salt. Mix with dough hook on low speed to blend, then mix on medium speed until dough is very smooth and stretchy, 8 to 10 minutes. Dough will feel tacky.
• Cover dough and let rise at room temperature until doubled in bulk, about 1 1/2 hours.
• Punch down dough and let rise again until doubled, 30 t0 45 minutes. Meanwhile, cut 6 pieces of parchment paper, each about 12in. long. Prepare a charcoal or gas grill for medium heat (about 350 degrees, you can hold your hand 5 in. above cooking gate only about 7 seconds).
• Turn dough out onto a work surface and cut into 6 portions. For each pizza, lay a sheet of parchment on work surface and rub with 1tsp. oil. Using well-oiled hands, put each dough portion on a parchment sheet. Flatten dough portions, then pat into 9 to 10 in rounds. If dough starts to shrink, let rest 5 minutes, then pat out again. Let dough stand until puffy, about 15 minutes.
• Flip a round of dough onto grill, dough side down. Peel off parchment. Put 1 or 2 more dough rounds on grill. Cook, covered, until dough has puffed and grill marks appear underneath, about 3 minutes. Transfer rounds, grilled side up, to baking sheets. Repeat with remaining dough. (Grilled rounds can stand at room temperature up to 2 hours; reheat grill to continue).
• Arrange your choice of pizza toppings (below) on grilled sides of dough. With a wide spatula, return pizzas, 2 0r 3 at a time, to grill and cook, covered, until browned and crisp underneath, rotating pizzas once for even cooking, 4 to 6 minutes.

Make ahead: complete dough d\through step 1, then chill, covered, at least 3 hours and up to 2 days (dough will double in size, and flavor will develop as it stands)

MARGHERITA PIZZA: Spread each half-grilled dough round with about 2 tbsp.Ripe Tomato Pizza Sauce. Evenly space 5-6 slices drained, water-packed fresh mozzarella cheese over sauce. Grill as directed in step 6, then top with small whole torn fresh basil leaves.

PER SERVING: 725 calories

RIPE TOMATO PIZZA SAUCE: Makes 1 cup Time 2 hours......Heat 1 tbsp. olive oil in a sauce-pan over medium heat. Add 1 tbsp. minced garlic and cook, stirring, until fragrant, about 1 minute. Stir in 4 large chopped tomatoes, 1 tsp. each: kosher salt and freshly ground black pepper. Bring mixture to a boil, then reduce heat to low and simmer, stirring often, until very thick, about 1 1/2 hours. Stir in 1 tbsp. chopped fresh oregano leaves.

PER SERVING: 44 calories

ONION DELIGHT PIZZA: Evenly scatter a few slices of either white onion or red onion (you decide) and a large hand full of shredded mozzarella cheese over each half-grilled dough round, then sprinkle with chopped fresh rosemary leaves and a little salt. Grill as directed in step 6.

PER SERVING: 587 calories

COPPA, RICOTTA, AND ARUGULA PIZZA: Evenly spread 2 heaping spoonfuls ricotta cheese onto each half-grilled dough round, then top with several slices coppa or other cured meat. Grill as directed in step 6. Meanwhile, combine 2 tbsp. extra-virgin olive oil, a squeeze of fresh lemon juice, and a pinch each salt and freshly ground black pepper; toss with 5 cups baby arugula. About 1 minute before pizzas are done, scatter dressed arugula onto pizzas and finish grilling, covered.

PER SERVING: 643 calories