Al Forno And Johanne Killeen's Grilled Pizza
Authentic grilled pizza from Al Forno restaurant, with a crispy yeasted dough charred over hot coals and topped with three-cheese blend and chunky tomatoes.
Ingredients
- 1 envelope active dry yeast
- 1 cup warm water
- 1 pinch sugar
- 2 0.3 tsp kosher salt
- 0.3 cup johnnycake meal or fine-ground white cornmeal
- 3 tbsp whole-wheat flour
- 1 tbsp virgin olive oil
- 3 cup unbleached white flour, plus more for kneading
- 3 cup freshly grated Parmigiano-Reggiano cheese
- 1 0.5 cup freshly grated Pecorino Romano cheese
- 3 cup shredded Fontina cheese
- 4 0.5 cup chopped canned tomatoes in heavy puree
- 0.8 cup chopped Italian flat-leaf parsley
- 1 handful chiffonade of fresh basil, for garnish
- 2 tbsp extra-virgin olive oil, for brushing
Instructions
- 1
Dissolve the yeast in the warm water with the sugar. After 5 minutes stir in the salt, johnnycake meal, whole-wheat flour, and oil.
- 2
Gradually add the white flour, stirring until a stiff dough forms. Knead on a floured board for several minutes until smooth and shiny.
- 3
Transfer to an oiled bowl, brush the top of the dough with olive oil, cover with plastic wrap, and let rise in a warm place until doubled, 1.5 to 2 hours.
- 4
Punch down the dough, knead once more, and let rise again for 40 minutes. Punch down, then divide into 4 balls. Let balls rise at room temperature for 45 minutes.
- 5
Prepare a hot charcoal fire with the grill rack 3 to 4 inches above the coals. Set out topping ingredients.
- 6
Place one dough ball on an oiled inverted baking sheet. Turn dough to coat with oil, then spread into a 10- to 12-inch circle, 1/8-inch thick.
- 7
Lift the dough by its corners and drape onto the grill. Within a minute the underside will stiffen and grill marks will appear. Flip the crust over to the coolest part of the grill.
- 8
Brush the grilled surface with olive oil. Spread cheese and tomatoes quickly. Slide back over the fire and grill until the bottom is crisp. Garnish with parsley and basil.