Proof your yeast by combining the warm water, sugar, and yeast in medium bowl. Stir until mixed and let it be until it foams (5 minutes).
Once foaming on top, combine your yeast mixture with the bread flour, minced garlic, olive oil, oregano, and a dash or two of the chipotle hot sauce. Mix until a dough forms (I use my mixer with a dough hook).
Split the dough in half and roll out two pizza crusts or make one pizza and use the rest for breadsticks. Keep the dough well oiled with the olive oil so it doesn’t stick to the grill. Resting the dough is optional, you may use it immediately if desired
In a medium pot, heat olive oil on medium heat and cook the minced garlic until golden.
Add in the rest of the ingredients: crushed tomatoes, El Yucateco Chipotle Hot Sauce, 1 tsp salt, onion powder, ground coriander, oregano, and black pepper. Bring to a slight boil, and turn down to simmer for 10-15 minutes (stir occasionally).
Remove from heat and allow to cool. Best if used the next day (flavors meld MUCH better).
Have your toppings ready and at your disposal before grilling. Cook the chorizo, have the veggies chopped, and the cheese ready.
Combine the Mexican crema, El Yucateco Chipotle Hot Sauce, 1/2 tsp garlic powder, 1/4 tsp salt in a condiment bottle. Shake and refrigerate.
Grilling The Pizza
Have toppings accessible. Preheat the grill to 500 degrees and be sure your crust is well oiled. Then, turn off the middle burner or create an area of indirect heat if using a charcoal grill (crusts burn quickly).
Very carefully transfer your pizza to the grill in the area of indirect heat. I use the back side of baking sheets since they’re very flat without edges.
After 2-3 minutes, using two spatulas flip the crust and begin adding the sauce and toppings on the grilled side. Note: if your crust lands in the wrong spot, be patient and adjust it in about a minute once the crust on the bottom isn’t as raw.
Once all adjustments are made and the grill is down to 350-400 degrees, close the grill lid. When the cheese is melted remove the pizza and place back on the upturned baking sheet.
Drizzle with the chipotle dressing cut, and serve! Repeat with second crust.