CRUST

1. Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process bread flour, sugar, salt, and yeast until combined, about 5 seconds. With machine running, slowly add liquid through feed tube and continue to process until the dough form a sticky ball. (If dough ball does not form, add more flour 1 tablespoon at a time and process until dough ball forms.)
2. Spray a medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer dough to bowl and press it down down to flatten it a little, the cover it tightly with plastic wrap and set it rise until is is about doubled in volume, about 1 1/2 to 2 hours.
3. When dough has doubled, take it out and press down gently to deflate it.  Put it on a silicone baking mat or other smooth surface and cut it into 4 equal pieces.
4. Roll each piece into a ball, dust it with flour, cover them with plastic wrap and let them sit for another 15 minutes or so.

TOPPING

1. Meanwhile, toss tomatoes and salt in a colander and drain them for 30 minutes.
2. Combine cheeses in a bowl and set aside.
3. Make the spicy garlic oil:  Cook the garlic, pepper flakes and olive oil in small saucepan over medium heat, stirring occasionally, until garlic begins to sizzle, 2-3 minutes and transfer to a heat-safe measuring cup.

LET’S MAKE PIZZA!

1. Gently smoosh the dough pieces into roundish shapes that are about about 1/2 inch thick and 5 to 6 inches in diameter. (They do NOT have to be perfect – just do your best!) Scatter some flour on your rolling surface and use a rolling pin to flatten them out further to about 1/8-inch thickness and 9 to 10 inches in diameter, dusting with additional flour as needed to prevent sticking.
2. Dust surface of rolled dough with flour and set aside. Repeat with remaining dough, stacking sheets of rolled dough on top of each other with parchment or wax paper in between each dough round and covering stack with plastic wrap and set aside until grill is ready.
3. Light all the grill burners and turn grill to medium high until things are nice and hot. Carefully each slide dough round the grill and cook (with grill lid down) until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 2 to 3 minutes.
4. Transfer crusts to cutting board browned sides up.  Brush the brown sides of the crusts crusts generously with the spicy garlic oil, top each with one quarter of the cheese mixture and one quarter of the tomatoes.
5. Return pizzas to grill, cover grill the grill and cook until bottoms are well browned and cheese is melty.
6. Transfer pizzas to cutting board, sprinkle with basil, cut into wedges and serve!