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Ingredientes
- 6 ounce Pizza dough (recipe included)
- 1/4 c. Virgin extra virgin olive oil for brushing and drizzlin
- 1/2 tsp Fresh garlic, chopped
- 1/2 c. Fontina, shred, loose pack
- 2 Tbsp. Pecorino-Romano Cheese, freshly grated
- 6 Tbsp. Canned tomatoes in heavy puree, minced
- 8 x Basil leaves
- 1 env active dry yeast, (2 1/2 tsp.)
- 1 c. Hot water
- 1 pch Sugar
- 2 1/4 tsp Kosher salt
- 1/4 c. Johnnycake meal ((Or possibly))
- 1/4 c. Fine grnd white corn meal
- 3 Tbsp. Whole wheat flour
- 1 Tbsp. Virgin extra virgin olive oil
- 2 1/2 c. Unbleached white flour, more as needed
Direcciones
- FOR THE PIZZA CRUST:Dissolve the yeast in hot water with sugar. After 5 min, stir in the salt, johnnycake meal, wheat flour and oil. Gradually add in the white flour, stirring with a wooden spoon till a stiff dough has formed.
- Empty the dough onto a floured board, and knead it for several min, adding sufficient flour to keep the dough from sticking. When the dough is smooth and shiny, transfer it to a bowl which has been brushed with extra virgin olive oil. To prevent a skin from forming, brush the top of the dough with additional extra virgin olive oil, cover the bowl with plastic wrap, and let the dough rise in a hot place, away from drafts till double in bulk, 1 1/2 to 2 hrs.
- Punch down the dough and knead once more. Let the dough rise again for about 40 min. Punch down the dough. If the dough is sticky, knead in a bit more flour. Dough should be very soft however.
- Yield: about 24 ounces of dough or possibly sufficient for four 12-inch pizzas
- TO ASSEMBLE AND GRILL THE PIZZA:Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.
- On a large oiled inverted cookie sheet, spread and flatten the pizza dough with your hands into a 10-12 inch free form circle, 1/8 inch thick, don't make a lip. You may achieve a rectangle rather than a circle; the shape is unimportant; do take care to maintain even thickness.
- When the fire is medium warm, use your fingertips to gently lift the dough 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 extra virgin olive oil. Scatter the garlic and cheeses over the dough and spoon dollops of tomato over the cheese. Don't cover the entire surface of the pizza. Finally, drizzle the pizza with 1/2 Tbsp. extra virgin olive oil.
- Slide the pizza back toward the warm coals, but not directly over them.
- Using tongs, rotate the pizza frequently so which different sections receive high heat; check the underside often to see which it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6-8 min. Serve at once topped with the basil leaves and additional extra virgin olive oil if you like.
- Yield: 1 as a main course or possibly 2 as an appetizer.
- NOTE: There are several traps and difficulties which with experience you will overcome. To start, be careful not to stretch the dough so thinly which holes appear. Do not despair however if small holes do appear. Though you can't repair them, you can work around them. To avoid flare-ups, don't drizzle any of the oil into the holes.
- When you are lifting the dough off the cookie sheet, it will invariably stretch; don't try to compensate for this by moving your hands apart. Work as close to the grill as possible so the dough is without support for a minimum amount of time. If after 8 min the cheese has not melted and the topping is not bubbling, either you have been too cautious in your approach to the coals, or possibly you have used too much cheese and topping ingredients. A longer time on the grill will only dry out the pizza and toughen it. The ideal crust should be both chewy and crisp. Don't be timid about the preparation of this pizza.
- From start to finish, the bold actwill reward you with a first rate pizza.
