Grilled Pizza
Instructions:
- DOUGH
- 1 Envelope Active dry yeast −; (2 1/2 tspns)
- 1 Cup Warm water
- 1 Pinch Sugar
- 2 1/4 Teaspoon Kosher salt
- 1/4 Cup Johnnycake meal or fine−ground white Cornmeal
- 3 Tablespoon Whole−wheat flour
- 1 Tablespoon Virgin olive oil
- 2 1/2 Cup Unbleached white flour −; (to 3 1/2 cups)
- TOPPING
- Extra−virgin olive oil
- 3 Cup Freshly−grated Parmigiano−Reggiano cheese
- 1−1/2 Cup Freshly−grated Pecorino Romano cheese
- 3 Cup Shredded Fontina cheese
- 4 1/2 Cup Chopped canned tomatoes in heavy puree
- 3/4 Cup Chopped Italian flat−leafed parsley
- Chiffonade of basil; for garnish
- Dissolve the yeast in the warm water with the sugar. After 5 minutes stir in the salt, johnnycake meal, whole−wheat flour, and oil.
- Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.
- Place the dough on a floured board, and knead it for several minutes, adding only enough additional flour to keep the dough from sticking.
- When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil.
- To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let rise in a warm place, away from drafts, until doubled in bulk, 1 1/2 to 2 hours. Punch down the dough and knead once more.
- Let the dough rise again for about 40 minutes.
- Punch down the dough. If it is sticky, knead in a bit more flour. Divide into four balls.
- Cover the balls with plastic wrap and allow to rise at room temperature for about 45 minutes.
- While the dough is rising, prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals and set out topping ingredients.
- Place dough on a large inverted cookie sheet brushed with 1 to 2 tablespoons extra−virgin olive oil. Turn the dough over to coat it with oil.
- With your hands, spread and flatten the pizza dough into a 10− to 12−inch free−form circle, 1/8−inch thick.
- If you find the dough shrinking back into itself, allow the dough to rest for a few minutes, then continue to spread and flatten the dough.
- Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant.
- Take care not to stretch the dough so thin that small holes appear. If this happens, all is not lost.
- Rather then try to repair them, avoid them when adding toppings and drizzling with olive oil.
- When the fire is hot, use your fingertips to lift the dough gently by the two corners closest to you, and drape it onto the grill.
- Catch the loose edge on the grill first and guide the remaining dough into place over the fire.
- Within a minute, the dough will puff slightly, the underside will stiffen, and grill marks will appear.
- Using tongs, immediately flip the crust over onto the coolest part of the grill. Quickly brush the grilled surface with 2 teaspoons of virgin olive oil.
- Spread 1/4 cup of Parmigiano−Reggiano cheese, 2 tablespoons Pecorino Romano cheese, and 1/4 cup Fontina cheese over the entire surface of the pizza.
- Dollop with 6 tablespoons of the tomatoes and top with 1 tablespoon of the parsley. Drizzle the entire pizza with virgin olive oil.
- After the toppings have been added, slide the pizza back toward the hot coals so about half of the pizza is directly over the heat.
- Rotate the pizza frequently so that different sections receive high heat checking the underside by lifting the edge with tongs to be sure it is not burning.
- The pizza is done when the top is bubbling and the cheese has melted.
- Garnish with basil and serve immediately.
- Continue stretching the dough balls and grilling pizzas using the above topping ingredients.
- Servings: 12