For the dough:

• Add the water to a bowl and stir in the yeast, honey, salt and olive oil.
• To a clean work surface pile the flour and make a well in the center. Add a little of the yeast liquid and use your fingers to slowly incorporate flour. Add a little more liquid as it is absorbed by the flour until you get a nice dough ball. You may not use all the liquid, don't let the dough be too sticky.
• Knead the dough for 5 minutes until smooth.
• Lightly oil a bowl with a little olive oil and transfer the dough to the bowl. Turn once to coat all sides with the oil. Cover the bowl and put the bowl in a warm area to rise until doubled in volume, about 40 minutes.
• After it has risen, punch down the dough and place it on a lightly-floured surface. Divide the dough into 2 balls. Cover and allow to rest for 20 minutes. You can freeze the other ball for the future.
• Preheat outdoor grill. It needs to be very hot, like a pizza oven. 500°F/260°C is a good temperature so it doesn't cook too quickly.
• Use your hands to shape into a 13-inch (33 cm) round and place onto a sheet of parchment paper. This is help to transfer to the grill. Brush the entire top of the dough with olive oil.
• Flip the dough off the parchment paper and onto the grill, oil-side down for 3 minutes with the lid open or 1 to 2 minutes closed.
• Use a large spatula to flip the dough. Add the sauce to the center, spreading it in a circular motion from the middle to the edge, leaving a 1-inch border.
• Place the slices of mozzarella evenly on the pizza and grill for 5 minutes with the lid closed until the cheese starts to melt. Check the underside of the dough, if it’s cooking too quickly move to a cooler part of the grill.
• Use the large spatula to slide the pizza onto a large cutting board and top with basil leaves. Slice and serve immediately.