In a large mixing bowl dissolve the sugar in the warm water. Pour yeast into the water and let it stand for 10 minutes. Stir in the oil, then add the four and salt. Using a spatula, stir until dough begins to form.

On a well floured surface, knead the dough by hand for 8 minutes, adding more flour if necessary. The dough should feel soft and smooth.

Cut the dough into 4 equal parts. Lightly oil a baking dish, and place each ball of dough in the dish and put in the fridge overnight or up to 24 hours. If you want to freeze any of the dough at this point you can wrap in plastic wrap, then wrap with foil and freeze up to 3 months.

Spray the grill with cooking spray. Preheat the grill for 10-15 minutes on high. Once preheated, create one side of the grill that is indirect heat by turning off the flames on that side. Have your toppings close by.

Using your hands, lightly pull and stretch the dough, letting gravity do most of the work. Once dough is big enough, gently drape it over your fists and carefully stretch dough until it's the size and thickness you desire.

Place dough onto direct heat, close the lid and grill for 1-3 minutes. Use tongs to flip onto the indirect heat side.

Quickly add toppings. Brush dough with garlic olive oil, sprinkle with red pepper flakes, spread crushed tomatoes, and top with fresh mozzarella slices and basil. Close grill and cook for another 2-3 minutes until cheese is melted.

Repeat steps 2 and 3 with a new pizza dough. Quickly spread a layer of the ricotta cheese on the dough, close the grill and let cook for another 2-3 minutes. In a small bowl whisk together the white balsamic vinegar, olive oil, salt, and lemon juice. Toss with arugula. Once pizza is cooked remove from grill and add the dressed arugula, tomatoes, and a drizzle of the balsamic glace.