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Al Forno And Johanne Killeen's Grilled Pizza
DOUGH
1
1
1
2
1
Envelope Active dry yeast −; (2 1/2 tspns)
Cup Warm water
Pinch Sugar
1/4 Teaspoon Kosher salt
/4 Cup Johnnycake meal or fine−ground white
Cornmeal
3
1
2
Tablespoon Whole−wheat flour
Tablespoon Virgin olive oil
1/2 Cup Unbleached white flour −; (to 3 1/2 cups)
TOPPING
Extra−virgin olive oil
3
1
3
4
3
Cup Freshly−grated Parmigiano−Reggiano cheese
−1/2 Cup Freshly−grated Pecorino Romano cheese
Cup Shredded Fontina cheese
1/2 Cup Chopped canned tomatoes in heavy puree
/4 Cup Chopped Italian flat−leafed parsley
Chiffonade of basil; for garnish
.
Dissolve the yeast in the warm water with the sugar. After 5 minutes stir in
the salt, johnnycake meal, whole−wheat flour, and oil. Gradually add the
white flour, stirring with a wooden spoon until a stiff dough has formed.
Place the dough on a floured board, and knead it for several minutes, adding
only enough additional flour to keep the dough from sticking. When the dough
is smooth and shiny, transfer it to a bowl that has been brushed with olive
oil. To prevent a skin from forming, brush the top of the dough with
additional olive oil, cover the bowl with plastic wrap, and let rise in a
warm place, away from drafts, until doubled in bulk, 1 1/2 to 2 hours. Punch
down the dough and knead once more. Let the dough rise again for about 40
minutes. 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 minutes. While the dough is rising, prepare
a hot 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 tablespoons 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
minutes, then continue to spread and flatten the dough. Do not 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 that small holes
appear. If this happens, all is not lost. Rather then try to repair them,
avoid them when adding toppings and drizzling with olive oil. When the fire
is hot, 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
Al Forno And Johanne Killeen's Grilled Pizza
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