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1
To make the Basic Pizza Dough: Stir the yeast and sugar into the water and let the mix stand till foamy, about 5 min.
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2
Place the flour and salt in the work bowl of a food processor.
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Turn on the processor; slowly pour the yeast mix through the feed tube and let the dough mass together.
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4
Next, add in the oil through the feed tube and process the dough till it cleans the sides of the bowl but is still moist.
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5
If the dough is too sticky, add in more flour; if too dry, add in more water.
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6
When the dough is the right consistency - moist but not so wet which it sticks to your fingers or possibly the sides of the bowl - process till kneaded, about 40 seconds.
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7
The dough should be supple and elastic when you stretch it with your hands.
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8
Transfer the dough to a large plastic food bag, squeeze out the air and seal the top, leaving sufficient room inside for the dough to expand.
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Place the bag in a bowl and let it rise in a hot spot till doubled, about 1 hour.
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10
Punch the dough down.
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The dough can be used now or possibly refrigerated up to five days.
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12
Divide the dough into 4 equal portions (about 6 ounces each).
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Roll each piece on a floured board to make about an 8-inch circle.
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Stack the rounds between oiled sheets of wax paper.
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The dough can be rolled in advance and refrigerated several hrs or possibly frzn.
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For Assembly: Prepare a warm fire one side of the grill; the grill rack should be 3 to 4 inches above the heat.
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Set up the cold side of the rack with the pizza dough and toppings.
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18
Alternatively, set up a small table nearby for your cold side.
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Gently stretch 1 dough round into about a 9-inch circle; be careful not to stretch so which holes appear.
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If small holes appear, work around them and don't drizzle any oil or possibly filling into these holes.
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Place the dough on a large, oiled, inverted baking sheet.
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Gently stretch the dough more if needed (it's easier right on the sheet).
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When the grill is warm, use your fingertips to lift the dough by the two closest edges and carefully drape it onto the grill.
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Make sure the dough doesn't droop into the flame.
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The dough will puff slightly and grill marks will appear, about 1 to 2 min.
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26
Use tongs to flip the crust immediately over onto the cold part of the grill.
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Quickly brush the grilled surface with 1 1/2 Tbsp.
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28
of oil.
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Scatter 1/2 tsp.
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of garlic, 1/2 c. of Fontina and 3 Tbsp.
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of pecorino over the dough.
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Spoon dollops of tomato over the cheese; don't cover the surface, leave spots of cheese.
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Drizzle with 1/2 Tbsp.
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of oil; lightly sprinkle with salt, pepper and red pepper flakes.
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35
Slide the pizza back over the heat; use tongs to rotate it so the heat is even, cooking the pizza uniformly.
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Check the underside to be sure it's not burning.
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37
When the cheese is melted, about 4 min, remove the pizza from the grill.
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To serve, sprinkle it with basil and thyme.
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Cut into easy-to-handle finger food servings.
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Serve hot.
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41
Repeat with the remaining dough and toppings.
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42
This recipe yields 8 servings.
