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1
Dissolve the yeast in the warm water with the sugar.
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2
After 5 minutes stir in the salt, johnnycake meal, whole-wheat flour, and oil.
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3
Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.
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4
Place the dough on a floured board, and knead it for several minutes, adding only enough additional flour to keep the dough from sticking.
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5
When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil.
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6
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.
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7
Punch down the dough and knead once more.
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8
Let the dough rise again for about 40 minutes.
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9
Punch down the dough.
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10
If it is sticky, knead in a bit more flour.
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11
Divide into four balls.
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12
Cover the balls with plastic wrap and allow to rise at room temperature for about 45 minutes.
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13
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.
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14
Place dough on a large inverted cookie sheet brushed with 1 to 2 tablespoons extra virgin olive oil.
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15
Turn the dough over to coat it with oil.
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16
With your hands, spread and flatten the pizza dough into a 10 to 12-inch free form circle, 1/8-inch thick.
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17
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.
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18
Do not make a lip, you may end up with a rectangle rather than a circle; the shape is unimportant.
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19
Take care not to stretch the dough so thin that small holes appear.
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20
If this happens, all is not lost.
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21
Rather then try to repair them, avoid them when adding toppings and drizzling with olive oil.
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22
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.
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23
Catch the loose edge on the grill first and guide the remaining dough into place over the fire.
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24
Within a minute, the dough will puff slightly, the underside will stiffen, and grill marks will appear.
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25
Using tongs, immediately flip the crust over onto the coolest part of the grill.
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26
Quickly brush the grilled surface with 2 teaspoons of virgin olive oil.
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27
Spread 1/4 cup of Parmigiano-Reggiano cheese, 2 tablespoons Pecorino Romano cheese, 1/4 cup Fontina cheese over the entire surface of the pizza.
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28
Dollop with 6 tablespoons of the tomatoes and top with 1 tablespoon of the parsley.
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29
Drizzle the entire pizza with virgin olive oil.
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30
After the toppings have been added, slide the pizza back toward the hot coals so about half of the pizza is directly over the heat.
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31
Rotate the pizza frequently so that different sections receive high heat checking the underside by lifting the edge with tongs to be sure it is not burning.
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32
The pizza is done when the top is bubbling and the cheese has melted.
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33
Garnish with basil and serve immediately.
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34
Continue stretching the dough balls and grilling pizzas using the above topping ingredients.
