| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Pizza |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Warm water (105-115 degrees) |
| 1 |
pk |
Active dry yeast |
| 1 |
pn |
Granulated sugar |
| 1/4 |
c |
Fine-ground white cornmeal |
| 3 |
tb |
Whole wheat flour |
| 2 1/4 |
ts |
Kosher salt |
| 2 1/2 |
c |
Unbleached flour (to 3 1/2c) |
| 1 |
tb |
Extra-virgin olive oil |
| 3 |
tb |
Grated Parmesan cheese |
| 2 |
tb |
Grated Bel Paese cheese |
| 3 |
tb |
Tomato sauce (to 4 tb) |
| 1 |
|
Red pepper; seeded/julienned |
| 5 |
|
Thin slices prosciutto |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Grated Bel Paese cheese |
| 4 |
tb |
Tomato sauce |
| 2 |
oz |
Fresh mozzarella * |
| 1 |
|
Fresh jalapeno pepper ** |
| 2 |
tb |
Calmata olives pitted/sliced |
INSTRUCTIONS
DOUGH
TOPPING #1
TOPPING #2
* sliced 1/8-inch thick ** seeded and chopped PREPARE THE DOUGH: Place warm
water in a small bowl, add yeast and sugar, stir until dissolved; set aside
for 5 minutes. Add cornmeal, whole wheat flour and salt, beat to combine.
Gradually add white flour, stirring with a wooden spoon until dough is
stiff. Transfer dough to a lightly floured surface and knead until smooth
and elastic.
Brush dough on all sides with olive oil and place in an oiled bowl. Cover
with plastic wrap and allow to rise until double in bulk, about 1 hour.
Punch dough down; if dough is sticky, knead in a small amount of flour.
Makes enough dough for four 12-inch pizzas.
BASIC GRILLING INSTRUCTIONS: Prepare a charcoal fire. When coals are
medium-hot, flatten pizza dough on an oiled surface to form a 10-12 inch
round that is about 1/8-inch thick. Gently lift dough and drape over grill
surface just above the coals. Within a minute the dough will cook and
brown. As soon as the underside is crisp and grill marks appear, pull the
dough off the grill with tongs and flip over to the edge of the grill, away
from direct heat. Quickly brush cooked surface with olive oil, add
toppings...
TOPPING #1: PARMESAN, PEPPER, AND PROSCIUTTO Evenly distribute Parmesan and
Bel Paese cheeses over surface of grilled and oiled pizza dough. Spoon
tomato sauce over cheese.
Scatter red pepper and prosciutto over sauce. Continue with final grilling
instructions...
TOPPING #2: TOMATO, OLIVE, JALAPENO AND MOZZARELLA TOPPING Evenly
distribute garlic on grilled and oiled pizza dough. Sprinkle with cheese
and spoon tomato sauce evenly over surface. Cover surface with mozzarella
slices and scatter jalapeno peppers over surface.
Continue with final grilling instructions...
FINAL GRILLING INSTRUCTIONS Drizzle surface of pizza with 1-2 tablespoons
olive oil. Slide pizza back toward source of heat. Rotate frequently with
tongs until underside is brown and topping is bubbly hot. Serve at once.
from Johanne Killeen and George Germon of Al Forno and Lucky's restaurants,
Providence, Rhode Island
Source: Pizza Today January 1993
Posted to EAT-L Digest 3 October 96
Date: Fri, 4 Oct 1996 19:49:42 -0400
From: Eileen & Bob Holze <beck4@ASAN.COM>
A Message from our Provider:
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