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1
Open vents in lid and bottom of kettle grill and put 25 briquets on 2 opposite sides of bottom, leaving middle clear.
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2
Oil rack and position with wider openings over briquets.
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3
Light briquets.
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4
(They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.)
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5
Remove plastic wrap from 2 pieces of rolled-out pizza dough (if grill is not large, work with 1 piece at a time, keeping remaining piece chilled) and lightly brush dough with some oil.
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6
Trying not to stretch dough, carefully transfer it oiled side down, with your hands to rack of grill.
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7
(If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.)
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8
Lightly brush top with some oil.
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9
When grilling pizzas, rotate them if one side of grill is hotter than the other.
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10
Grill crusts, covered, until undersides are golden brown, about 4 minutes.
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11
Flip crusts over with 2 metal spatulas and top each crust with half of Fontina, corn, bell pepper, poblanos, pancetta, or bacon, and scallions.
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12
Grill pizzas, covered, about 5 minutes more, or until undersides are golden brown and cheese is melted.
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13
Top pizzas with coriander and cut into wedges.
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14
In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes.
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15
Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until mixture forms a dough.
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16
Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic 5 to 10 minutes.
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17
Alternatively, dough may be made in a food processor.
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18
Proof yeast as described above.
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19
In food processor process yeast mixture with 1 3/4 cups flour, cornmeal, and salt until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or more flour, 1 tablespoon at a time, if too wet, and knead dough by processing 15 seconds more.
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20
Put dough, prepared by either method, in an oiled deep bowl and turn to coat with oil.
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21
Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down.
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22
Form dough into 4 balls.
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23
Makes enough dough for four 10-inch thin-crust pizzas.
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24
Lightly brush a baking sheet with olive oil.
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25
On a lightly floured surface roll out 1 ball of dough 1/8 inch thick (about 10 inches in diameter).
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26
Brushing off excess flour, transfer dough with your hands to baking sheet and cover surface completely with plastic wrap.
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27
Repeat procedure with remaining dough balls and plastic wrap in same manner, stacking rolled-out pieces on top of one another on baking sheet.
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28
Wrap baking sheet with more plastic wrap to ensure that dough is completely covered.
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29
(Chill dough until firm, about 1 hour and up to 4 hours.)
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30
Using a long-handled fork char peppers over an open flame, turning them, until skins are blackened, 2 to 8 minutes.
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31
(Alternatively, broil peppers on rack of a broiler pan under a preheated broiler about 2 inches form heat, turning them every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.)
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32
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
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33
Keeping peppers whole, peel them, starting at blossom end.
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34
Cut off tops and discard seeds and ribs.
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35
(Wear rubber gloves when handling chilies.)
