Al Forno's Grilled Pizza Margherita Recipe
- 1 pkt active dry yeast - (1/4 ounce)
- 1 tsp sugar
- 1 c. hot water (105 to 115 degrees)
- 3 c. flour
- 1 tsp salt
- 3 Tbsp. extra virgin olive oil
- 4 x Basic Pizza Dough rounds (see above)
- 1/2 c. extra-virgin extra virgin olive oil divided
- 2 tsp chopped garlic divided
- 2 c. shredded Fontina cheese divided
- 2/3 c. grated pecorino Romano cheese divided
- 1 1/3 c. canned tomatoes in heavy puree minced Salt to taste Freshly-grnd black pepper to taste Crushed red pepper flakes to taste
- 1/2 c. thinly-sliced basil leaves divided
- 2 tsp fresh thyme leaves divided
- To make the Basic Pizza Dough: Stir the yeast and sugar into the water and let the mix stand till foamy, about 5 min.
- Place the flour and salt in the work bowl of a food processor.
- Turn on the processor; slowly pour the yeast mix through the feed tube and let the dough mass together.
- Next, add in the oil through the feed tube and process the dough till it cleans the sides of the bowl but is still moist.
- If the dough is too sticky, add in more flour; if too dry, add in more water.
- When the dough is the right consistency - moist but not so wet which it sticks to your fingers or possibly the sides of the bowl - process till kneaded, about 40 seconds.
- The dough should be supple and elastic when you stretch it with your hands.
- Transfer the dough to a large plastic food bag, squeeze out the air and seal the top, leaving sufficient room inside for the dough to expand.
- Place the bag in a bowl and let it rise in a hot spot till doubled, about 1 hour.
- Punch the dough down.
- The dough can be used now or possibly refrigerated up to five days.
- Divide the dough into 4 equal portions (about 6 ounces each).
- Roll each piece on a floured board to make about an 8-inch circle.
- Stack the rounds between oiled sheets of wax paper.
- The dough can be rolled in advance and refrigerated several hrs or possibly frzn.
- For Assembly: Prepare a warm fire one side of the grill; the grill rack should be 3 to 4 inches above the heat.
- Set up the cold side of the rack with the pizza dough and toppings.
- Alternatively, set up a small table nearby for your cold side.
- Gently stretch 1 dough round into about a 9-inch circle; be careful not to stretch so which holes appear.
- If small holes appear, work around them and don't drizzle any oil or possibly filling into these holes.
- Place the dough on a large, oiled, inverted baking sheet.
- Gently stretch the dough more if needed (it's easier right on the sheet).
- When the grill is warm, use your fingertips to lift the dough by the two closest edges and carefully drape it onto the grill.
- Make sure the dough doesn't droop into the flame.
- The dough will puff slightly and grill marks will appear, about 1 to 2 min.
- Use tongs to flip the crust immediately over onto the cold part of the grill.
- Quickly brush the grilled surface with 1 1/2 Tbsp.
- of oil.
- Scatter 1/2 tsp.
- of garlic, 1/2 c. of Fontina and 3 Tbsp.
- of pecorino over the dough.
- Spoon dollops of tomato over the cheese; don't cover the surface, leave spots of cheese.
- Drizzle with 1/2 Tbsp.
- of oil; lightly sprinkle with salt, pepper and red pepper flakes.
- Slide the pizza back over the heat; use tongs to rotate it so the heat is even, cooking the pizza uniformly.
- Check the underside to be sure it's not burning.
- When the cheese is melted, about 4 min, remove the pizza from the grill.
- To serve, sprinkle it with basil and thyme.
- Cut into easy-to-handle finger food servings.
- Serve hot.
- Repeat with the remaining dough and toppings.
- This recipe yields 8 servings.
active dry yeast, sugar, hot water, flour, salt, extra virgin olive oil, extravirgin extra virgin olive oil, garlic, romano cheese, tomatoes, basil, thyme
Taken from cookeatshare.com/recipes/al-forno-s-grilled-pizza-margherita-62845 (may not work)