*Yield:* 2 12-inch pizzas, each serving 1 as a main course or 2 to 6 as an
*Active preparation time:* 8 minutes, plus time to start the grill
*Cooking time:* 10 minutes
1 cup shredded fontina cheese
2 tablespoons finely grated Pecorino-Romano cheese
2 rounds of pizza dough
1/2 cup extra-virgin olive oil
2 garlic cloves, finely minced
3/4 cup chopped canned tomatoes in heavy purée
16 roughly torn basil leaves
12 paper-thin slices of prosciutto
Prepare a moderately hot fire (you should be able to hold your hand above
the grill for a count of three) using hardwood lump charcoal and banking
them toward the back of the grill. Leave one-third of the grill free from
any charcoal. Mix the cheeses together in a small bowl and set aside.
Invert a cookie sheet and generously grease it with olive oil. Place a dough
round on top and flatten it with your hands until it is an even disc about
Lift the dough by the two corners closest to you and drape it onto the
grill. Grill until the dough puffs and has grill marks, about 1 minute.
Using tongs, flip the crust over onto the cool part of the grill. Brush the
top with olive oil and scatter with half of the garlic and half of the
cheese. Spoon dollops of half the tomato sauce over the cheese and drizzle
with 1 to 2 tablespoons of olive oil.
Slide the pizza back toward the hot coals (but not directly over them).
Rotate the pizza and check it often to make sure it evenly browns and
doesn't burn. Once the cheese melts, after 6 to 8 minutes, remove from the
grill and sprinkle with half of the basil and then half of the prosciutto.
Repeat with the remaining dough and toppings.
For Spicy Pizza With Corn and Parmigiano-Reggiano: Substitute 1 heaping cup
of grated Parmigiano-Reggiano cheese for the fontina and Pecorino-Romano
cheeses, 2 teaspoons of finely chopped jalapeño for the garlic, 1 cup of
fresh corn kernels blanched in boiling water for 1 minute for the
prosciutto, and 1/4 cup of finely chopped cilantro for the basil.
* * * Pizza Dough[image: [Pixxa dough photo]]
*Yield:* 21/2 pounds of dough, enough for 4 12-inch pizzas or 6 to 8 smaller
*Active preparation time:* 30 minutes to make the dough, plus 2 hours and 40
minutes to rise
*(Note: If you don't have a standing mixer, knead the dough by hand.)*
5 to 6 cups high-gluten all-purpose flour (such as Ceresota, Heckers or King
21/2 teaspoons kosher salt or sea salt
1 tablespoon active dry yeast
Extra-virgin olive oil
Place 5 cups of flour and the salt in the bowl of a standing mixer fitted
with the dough hook attachment.
Sprinkle the yeast over 1/2 cup of warm water (105°F to 110°F) in a small
bowl. Set aside for 5 minutes, then add 11/2 cup cool water and pour over
the flour. Mix on low speed until the dough comes together. Scrape down the
bowl, and continue to mix until the dough is smooth and tacky but not
sticky-wet, about 10 minutes (add more flour if the dough is sticky).
Place the dough in a large oiled bowl and turn to coat with oil. Cover the
bowl with plastic wrap and set aside to rise until doubled in size, about 2
Press the dough to deflate and knead once. Cover the bowl with plastic
wrap and set aside for 40 minutes. Deflate again and evenly divide into 4 to
After rising, the dough can be refrigerated for up to 3 hours before
grilling. Let the rounds sit out at room temperature for 5 to 10 minutes
before proceeding with one of the pizza recipes at left.