Al Forno Grilled Pizza
Ingredients
- 0.3 oz active dry yeast (1 envelope)
- 1 cup warm water (110°F)
- 1 pinch sugar
- 2 0.3 tsp kosher salt
- 0.3 cup fine ground white cornmeal
- 3 tbsp whole-wheat flour
- 1 tbsp virgin olive oil
- 3 cup unbleached white flour (up to 3.5 cups)
- 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 purée
- 0.8 cup chopped Italian flat-leaf parsley
Instructions
- 1
Dissolve yeast in warm water with sugar. After 5 minutes, stir in salt, cornmeal, whole-wheat flour, and oil. Gradually add white flour until a stiff dough forms.
- 2
Knead on floured surface until smooth and shiny. Transfer to oiled bowl, brush top with oil, cover, and let rise until doubled, 1.5 to 2 hours.
- 3
Punch down, knead once more, let rise again 40 minutes. Punch down and divide into four balls. Let rise 45 minutes more.
- 4
Prepare a hot charcoal fire with the rack 3 to 4 inches above coals. Or preheat oven grill to 500°F.
- 5
Spread each ball of dough into a 10 to 12-inch free-form circle. Brush generously with olive oil. Grill dough on one side until spotted brown.
- 6
Flip crust and quickly add cheese, tomatoes, and parsley on the grilled side. Cover with grill lid or foil and cook until cheese melts and bottom is crispy. Garnish with basil chiffonade and serve.