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Ингредиенты
- 1 env Active dry yeast - (2 1/2 tspns)
- 1 c. Hot water
- 1 pch Sugar
- 2 1/4 tsp Kosher salt
- 1/4 c. Johnnycake meal or possibly fine-grnd white cornmeal
- 3 Tbsp. Whole-wheat flour
- 1 Tbsp. Virgin extra virgin olive oil
- 2 1/2 c. Unbleached white flour - (to 3 1/2 c.) Extra-virgin extra virgin olive oil
- 3 c. Freshly-grated Parmigiano-Reggiano cheese
- 1 1/2 c. Freshly-grated Pecorino Romano cheese
- 3 c. Shredded Fontina cheese
- 4 1/2 c. Minced canned tomatoes in heavy puree
- 3/4 c. Minced Italian flat-leafed parsley Chiffonade of basil for garnish
Инструкции
- Dissolve the yeast in the hot water with the sugar. After 5 min stir in the salt, johnnycake meal, whole-wheat flour, and oil. Gradually add in the white flour, stirring with a wooden spoon till a stiff dough has formed. Place the dough on a floured board, and knead it for several min, adding only sufficient additional 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 rise in a hot place, away from drafts, till doubled 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 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 min.
- While the dough is rising, prepare a warm 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 Tbsp. extra-virgin 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 min, then continue to spread and flatten the dough. Don't 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 which small holes appear. If this happens, all is not lost. Rather then try to repair them, avoid them when adding toppings and drizzling with extra virgin olive oil.
- When the fire is warm, 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 tsp. of virgin extra virgin olive oil.
- Spread 1/4 c. of Parmigiano-Reggiano cheese, 2 Tbsp. Pecorino Romano cheese, and 1/4 c. Fontina cheese over the entire surface of the pizza. Dollop with 6 Tbsp. of the tomatoes and top with 1 Tbsp. of the parsley. Drizzle the entire pizza with virgin extra virgin olive oil. After the toppings have been added, slide the pizza back toward the warm coals so about half of the pizza is directly over the heat. Rotate the pizza frequently so which 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.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 234 | |
| Calories from Fat 88 | 38% |
| Total Fat 10.04g | 13% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 784mg | 33% |
| Potassium 274mg | 8% |
| Total Carbs 25.11g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.72g | 2% |
| Protein 11.44g | 18% |
