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Recipe: Al Forno's Pizza Margherita
Similar Categories: Fornos, Pizza, Margherita
BASIC PIZZA DOUGH ----------------
1 pkg active dry yeast - (1/4 oz)
1 tsp sugar
1 cup warm water (105 to 115 degrees)
3 cup flour
1 tsp salt
3 T olive oil
----------------- ASSEMBLY ----------------
4 Basic Pizza Dough rounds (see above)
1/2 cup extra-virgin olive oil divided
2 tsp minced garlic divided
2 cup shredded Fontina cheese divided
2/3 cup grated pecorino Romano cheese divided
1/3 cup canned tomatoes in heavy puree chopped
Salt to taste
Freshly-ground black pepper to taste
Crushed red pepper flakes to taste
1/2 cup thinly-sliced basil leaves divided
To make the Basic Pizza Dough: Stir the yeast and sugar into the water and
let the mixture stand until foamy, about 5 minutes. Place the flour and salt
in the work bowl of a food processor. Turn on the processor; slowly pour the
yeast mixture through the feed tube and let the dough mass together.
Next, add the oil through the feed tube and process the dough until it
cleans the sides of the bowl but is still moist. If the dough is too sticky,
add more flour; if too dry, add more water. When the dough is the right
consistency - moist but not so wet that it sticks to your fingers or the
sides of the bowl - process until 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 enough room inside for the dough to expand. Place the bag
in a bowl and let it rise in a warm spot until doubled, about 1 hour. Punch
the dough down. The dough can be used now or 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 hours or frozen.
For Assembly: Prepare a hot fire one side of the grill; the grill rack
should be 3 to 4 inches above the heat. Set up the cool side of the rack
with the pizza dough and toppings. Alternatively, set up a small table
nearby for your cool side. Gently stretch 1 dough round into about a 9-inch
circle; be careful not to stretch so that holes appear. If small holes
appear, work around them and do not drizzle any oil or filling into these
holes. Place the dough on a large, oiled, inverted baking sheet. Gently
stretch the dough more if needed (its easier right on the sheet).
When the grill is hot, 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 minutes. Use tongs to flip the crust immediately
over onto the cool part of the grill.
Quickly brush the grilled surface with 1 1/2 tablespoons of oil. Scatter 1/2
teaspoon of garlic, 1/2 cup of Fontina and 3 tablespoons of pecorino over
the dough. Spoon dollops of tomato over the cheese; do not cover the
surface, leave spots of cheese. Drizzle with 1/2 tablespoon 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 its not
burning. When the cheese is melted, about 4 minutes, remove the pizza from
the grill.
To serve, sprinkle it with basil and thyme. Cut into easy-to-handle finger
food servings. Serve warm. Repeat with the remaining dough and toppings.
This recipe yields 8 servings.
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