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1
Vise-Grips
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Dough:
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Combine the flour and yeast in the work bowl of a stand mixer.
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Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup.
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Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes.
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Increase the mixer speed to medium and knead for 15 minutes.
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Tear off a small piece of dough and flatten into a disk.
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Gently stretch the dough until thin.
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Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed.
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The dough will be quite sticky, but manageable.
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Fold the dough onto itself and form it into a smooth ball.
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Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil.
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Put the dough in the bowl and roll it around to coat with the oil.
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Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.
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Split the dough into 3 equal parts using a knife or dough scraper.
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Flatten each piece into a disk on the countertop.
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Form each piece into a ball.
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Roll each ball on the counter until they tighten into rounds.
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Cover the balls with a tea towel and rest for 45 minutes.
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To shape and cook the margherita pizza:
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Heat a gas grill to high and make sure the grill grates are clean and free of debris.
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Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.
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Lightly flour the countertop and flatten 1 of the dough balls.
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Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go.
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Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
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Oil the grill grates and decrease the heat to medium.
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Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate.
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Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes.
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Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel.
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Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce.
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Sprinkle with the Parmesan, mozzarella and basil.
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Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes.
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Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.
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Heat a gas grill to high and make sure the grill grates are clean and free of debris.
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Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer.
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Top with 2 more paper towels, a second plate, and a 2 pound weight.
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Set aside at room temperature for 20 minutes.
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Meanwhile, lightly flour the countertop and flatten 1 of the dough balls.
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Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go.
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Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
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Oil the grill grates and decrease the heat to medium.
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Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill.
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Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes.
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Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme.
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Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes.
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Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.
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To shape and cook cracker pizza:
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Lightly flour the countertop and flatten 1 of the dough balls.
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Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack.
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Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place.
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Brush the dough with 1 to 2 teaspoons of olive oil.
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Season with salt and pepper, to taste.
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Attach the Vise-Grips to 1 end of the cooling rack to use as a handle.
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Turn a gas burner on high.
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Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes.
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Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired.
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Cook, as before, until golden brown, an additional 2 to 3 minutes.
