If you're new to folding and shaping breads, I recommend watching my YouTube video linked above to familiarize yourself with strength building folds and shaping the pizza dough before beginning this process. 
• In a stand mixer, combine warm water, instant yeast, salt, sugar, olive oil, and bread flour. Mix on medium speed with the dough hook attachment for 8 minutes until well combined and the dough clears the bowl. That's about a 2 on my kitchen aid.
• Transfer the dough onto a lightly floured surface and divide it into 4 equal-sized pieces, each weighing approximately 275g.
• Shape each piece of dough into a pizza ball by flattening it, folding the sides over, rolling it, and tucking the edges to create tension and strength.
• Place the dough balls on a lightly oiled sheet tray and cover with a lid or plastic wrap and ferment at room temperature for 30 minutes before transferring it to the refrigerator. Ferment the dough in the fridge for at least 8 hours, preferably 24-48 hours.
• 90 minutes before cooking the pizzas, take the dough out of the fridge to let it proof and come to room temperature.
• Preheat your grill for 30 minutes before making the pizzas. Set up 3 temp zones: Low on one side, medium in the middle, and high on the other side. The high temp side creates a higher overall temperature in the grill to help cook the top of the pizza.
• Prepare the toppings for your pizzas (see above for ingredient lists and preparations)

To build the pizzas:

• Dust a cutting board with flour and place one dough ball on it.
• Flatten the dough and use a rolling pin to roll it into a 10-12 inch (25-30cm) circle.
• Transfer the rolled dough onto a pizza loading peel dusted with fine semolina flour.

For the margarita pizza:

• Spread sauce edge to edge, sprinkle on fresh mozzarella, 8-10 leaves of basil squirted with a little olive oil, flaky salt.
You can freeze any leftover sauce for future pizzas!

For the grilled cherry tomato pizza:

• To grill tomatoes: combine a pint of cherry tomatoes, a pinch of salt, cracked black pepper, and just enough olive oil to lightly coat them. Grill on high for 2-3 minutes until blistered and just softened
• Spread about a cup of shredded full fat mozzarella, 12-14 small cubes of the fresh mozzarella, 15-20 of the grilled tomatoes, about 12 fresh basil leaves, grated parm, chile flakes, dried oregano, a sprinkle of marinated garlic (making sure to drizzle on the basil leaves), and flaky salt. Finish with fresh cracked black pepper after grilling.

For the broccolini anchovy:

• To grill Broccolini: Toss in a bowl with a pinch of salt,pepper, and olive oil. Grill on high for 3-4 minutes until it's 65-75% cooked. Transfer to a bowl and cover to allow to steam for about 5 minutes. Cut into bite sized pieces
• For the pizza: spread about 1 cup of shredded mozzarella, 1 cup of grated fresh mozzarella, about ½ cup of the grilled chopped broccolini, chopped anchovies, sliced marinated garlic and oil, and chopped calabrian chiles. Top with a sprinkle of grated parmesan after grilling

To cook pizzas:

• Shimmy pizza on the peel to be sure it's not stuck. If it is, add another sprinkle of semolina flour under any stuck edges.
• At the grill, spray the low heat side with pan spray or dip a towel into olive oil and use tongs to oil the grates.
• Carefully slide the pizza off the peel and onto the low side of the preheated grill Cook with the lid closed for 2 minutes.
• Check the bottom of the pizza to ensure it's not stuck or burning. Rotate the pizza 90 degrees and cook for an additional 3-4 minutes, lid closed.
• After 6-7 minutes of grilling, remove the pizza from the grill and let it rest for a moment.