Pizza “Margarita” with two cheeses on the grill – a detailed recipe cooking. 
Photo of the dish:Mario Batali Time: 3 hours. one 8 minutes Difficulty: medium Quantity: 1 pizza Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 170 gr pizza dough (see recipe below)
- 1/2 tbsp. grated fountain cheese (loosely tamp)
- 2 tbsp. l grated pecorino romano cheese
- 6 tbsp. l chopped tomatoes canned in thick mashed potatoes
- 1/4 Art. olive oil
- 1/2 tsp chopped fresh garlic
- 8 basil leaves
Pizza dough:
- 1 tbsp. l active dry yeast
- 6 tbsp. High Gluten Wheat Flour (gluten free)
- 2.5 tsp coarse salt
- Olive oil
Recipes with similar ingredients: tomatoes, yeast dough, cheese fontina, pecorino romano cheese, garlic, basil
Recipe preparation:
- Prepare a charcoal grill by placing the grill at a distance 8-10 cm above coal. On a large, oiled upside down put the dough in the pan and, stretching, form from it with your hands a circle with a diameter of 25-30 cm. and a thickness of 0.3 cm. Do not make borders. You You can also form a rectangle from the dough, not a circle. The form not so important, the main thing is that the basis is homogeneous in When the grill warms up (you can hold your hand over coal 3-4 sec. at a distance of 13 cm.), gently lift the dough with your fingers at the two corners closest to you and lower the folds onto grill grate. Grab the free end and stretch the remaining the dough on a wire rack over a fire. After a minute, the dough will swell slightly the sole hardens and characteristic grill strips appear.
- Turn over the base immediately with the tongs and shift to the very the cold part of the grill. Quickly grease a baked surface olive oil. Sprinkle the base with garlic and cheese, put on cheese some tomatoes. Do not cover the whole surface of the pizza with tomatoes. Finally, pour pizza 1-2 tbsp. l olive oil. Slide again pizza in the hot part, but not directly above the coal. Forceps often turn the pizza so that its various parts fall into the zone intense heat. Often check the bottom of the pizza so that it does not burn. The pizza will be ready when the cheese on top melts and starts bubble after about 6-8 minutes. Serve immediately by sprinkling basil leaves and once again watering with olive oil (in desire).
- Pizza dough: In 1/2 tbsp. warm (40-43 ° C) water pour the yeast so that it dissolves and takes effect, about 5 minutes. Mix the flour and salt, and pour them on a slide on cool work surface, making a recess in the center with high walls. Mix the yeast mixture with 1.5 tbsp. cool water and pour the mixture into the recess. Slowly, little by little, start mix water and flour with gentle finger movements clockwise along the edge of the water and flour. When the dough will become tight enough to hold the shape, assemble on it the remaining flour and knead until the mass becomes smooth and shiny, about 7 minutes
- Transfer the dough into a bowl greased with olive oil. Grease the surface of the dough with olive oil so that a crust does not form, cover the bowl with cling film and let it come in a warm place without drafts to double in volume, about 2 hours Knead the dough and knead it again. Let the dough rise again in for about 40 minutes, crush it again and form 4 ball.
