Make the pizza Dough: Mix the water, yeast, and turbinado Sugar. Let it "bloom" for about 10 minutes until it becomes frothy. Add flour, oil, and salt and mix with a dough hook until a firm dough is achieved. Oil the dough and allow to rise in a bowl. Then punch down the dough and form into 2 or 4 balls. Set aside. This can be refrigerated or frozen until needed or just keep out if using immediately.
Use a zesting tool or peeler to make thin julienne strips of zest from the lemons. Mix the zest, the juice from the lemons, water, and sugar in a pot. Cook over medium heat until the zest is soft and the juice becomes a syrup. Allow to cool.
Fold a little of the lemon syrup, honey, and basil into the ricotta. Taste it. Add more sweetener if you want it sweeter or less if not.
Slice the Strawberries. Mix all the berries with sugar and grand Marnier. Let it macerate for about 10 to 30 minutes.
Preheat a grille to high heat. Also, preheat oven to 400.
If pizza dough was refrigerated, allow it to return to room temperature and rise slightly. Otherwise, it should be good to go. Dust with a little flour to prevent sticking. Pull the dough by hand. Shape into rounds or rectangles as you prefer.
Place the pizza dough on the grille to give it marks. The dough will begin to bubble. Flip and mark on the second side. be careful not to burn it. Place the grilled doughs on sheet pans sprayed with pan spray.
Brush the dough with the lemon syrup. Sprinkle the ricotta and berries around the dough evenly. Drape the lemon zest over the cheese and berries in an evenhanded manner as well. Place the pizzas in the oven and cook about 10 to 15 minutes until the cheese is melted and slightly browned.
Remove from the oven, cut and serve. Sprinkle with a little Large grain salt if desired. Accompany with a nice Rose wine.
