Grilled Pizza Margarita
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
35
Spice
42
Sweetness
57
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Garlic (minced fresh)2 tbsps
Grated Pecorino Romano (freshly)1 tbsp
Active Dry Yeast2.5 tsps
Kosher SaltDirections:
1
Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals
2
On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free form circle, 1/8-inch thick
3
Do not make a lip
4
You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness
5
When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the two corners closest to you, and drape in onto the grill
6
Catch the loose edge on the grill first and slide the remaining dough into place over the fire
7
Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear
8
Using tongs, immediately flip the crust over, onto the coolest part of the grill
9
Quickly brush the grilled surface with olive oil
10
Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese
11
Do not cover the entire surface of the pizza with tomatoes
12
Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil
13
Slide the pizza back toward the hot coals, but not directly over them
14
Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning
15
The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes
16
Serve at once, topped with the basil leaves and additional olive oil, if desired
17
Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes
18
Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center
19
Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well
20
Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water
21
When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes
22
Transfer the dough to a bowl that has been brushed with olive oil
23
Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours
24
Punch down the dough and knead once more
25
Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls