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Grilled Pizza Margarita
Recipe by: Johanne Killeen and George Germon
Prep time:
Serves: 1-2
6 ounces Pizza Dough, recipe folows
1/4 cup virgin olive oil, for brushing and drizzling
1/2 teaspoon minced fresh garlic
1/2 cup loosely packed shredded fontina cheese
2 tablespoons freshly grated Pecorino Romano
6 tablespoons chopped canned tomatoes in heavy puree
8 basil leaves
Pizza Dough:
1 tablespoon active dry yeast
6 cups high-gluten flour
2 1/2 teaspoons kosher salt
Extra virgin olive oil
Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches
above the coals. On a large, oiled, inverted baking sheet, spread and
flatten the pizza dough with your hands into a 10 to 12-inch free form
circle, 1/8-inch thick. Do not make a lip. You may end up with a
rectangle rather than a circle; the shape is unimportant, but do take
care to maintain an even thickness.
When the fire is hot (when you can hold your hand over the coals for
3 to 4 seconds at a distance of 5 inches), use your fingertips to lift
the dough gently by the two corners closest to you, and drape in onto
the grill. Catch the loose edge on the grill first and slide 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 olive oil.
Scatter the garlic and cheeses over the dough, and spoon dollops of
tomato over the cheese. Do not cover the entire surface of the pizza
with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of
olive oil.
Slide the pizza back toward the hot coals, but not directly over them.
Using tongs, rotate the pizza frequently so that different sections
receive high heat; check the underside often to see that it is not
burning. The pizza is done when the top is bubbly and the cheese
melted, about 6 to 8 minutes. Serve at once, topped with the basil
leaves and additional olive oil, if desired.
Pizza dough:
Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees) water and
allow it to dissolve and activate, about 5 minutes. Combine the flour
and salt and mound it onto a cool work surface creating a high walled
well in the center. Combine the yeast mixture with 1 1/2 cups of cool
water and pour into the well. Slowly begin to mix the water and flour,
a little at a time, moving your fingers in short, counter clockwise
circles around the border of the water. When the dough is firm enough
to hold itís shape, scrape the remaining flour over it and knead until
the mass is smooth and shiny, approximately 7 minutes. Transfer the
dough to a bowl that has been brushed with olive oil. Brush the top
of the dough with olive oil to prevent a skin from forming, cover the
bowl with plastic wrap, and let rise in a warm place away from drafts
until doubled in bulk, about 2 hours. Punch down the dough and knead
once more. Let the dough rise again for about 40 minutes, punch down
again and form into dough balls.
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