TheWhole World on Your Grill

See Also
Summer Recipes
  Grilled Pizzas

The Chef
Anthony Mangieri of Una Pizza Napoletana

Serves 6

21/4 teaspoons active dry yeast
31/4–4 cups organic white flour, plus additional for work surface 
2 teaspoons fine sea salt 
1 tablespoon olive oil Toppings (for one pizza)
Version 1
2 tablespoons grated pecorino Romano cheese
1 tablespoon chopped mixed fresh herbs (thyme, rosemary, oregano)
11/2 tablespoons extra-virgin olive oil
1 teaspoon chopped garlic
Fine sea salt and freshly ground black pepper, to taste
Version 2
3 tablespoons canned San Marzano tomatoes, crushed
1 teaspoon chopped garlic
1 tablespoon extra-virgin olive oil
6–8 Gaeta olives, pitted
1 teaspoon imported dry oregano
Fine sea salt and freshly ground black pepper, to taste
Version 3
4 cherry tomatoes, thinly sliced
1 large handful of crumbled ricotta salata
1 teaspoon small salted capers, rinsed
11/2 tablespoons extra-virgin olive oil
2 teaspoons fresh chopped marjoram
2–3 fresh basil leaves, chopped Fine sea salt and freshlyx ground black pepper, to taste

Cooking Instructions
Combine the yeast and 1 cup of warm water in a small bowl and let it stand for 10 minutes. Place 2 cups flour in a large bowl, make a well in the center, and add the yeast-water mixture, plus 1 cup room-temperature water, and mix until smooth. Cover the bowl with plastic wrap and a dish towel and let stand for 15 minutes.

Add 1/4 cup flour to the mixture, then the salt, and stir until combined. Gradually add the remaining flour until a soft, sticky dough forms. Transfer the dough to a lightly floured work surface and knead for about 2 minutes, until the dough is smooth and no longer sticky. Sprinkle with additional flour if the dough sticks to the surface. Place the dough in a large bowl (with room for dough to rise), cover with plastic wrap and the towel, and set aside for 2 hours.

Punch the dough down in the bowl. Place on a floured surface and divide into 6 equal pieces. Shape each piece into a tight ball and place on a flour-dusted tray. Dust the top of each ball with flour and cover with plastic wrap and a towel. Allow to rise for 45 minutes to 1 hour, or until the dough has doubled in size.

Prepare the grill with a medium fire on one side and a cooler area on the opposite side. 

On a floured surface, roll out one ball of dough into an 8-to- 10-inch disk, repeating with the remaining dough. Brush the top side of the dough with olive oil, slide it onto a flat-sided cookie sheet, and gently lay the pizza dough on the hottest part of the fire, oiled side down, removing the cookie sheet. Grill until the crust starts to brown and puff up (approximately 3 minutes). If it starts to burn, move it to the cooler part of the grill.

Remove the crust from the grill, brush the uncooked side with oil, and return to the grill, uncooked side down. Add one of the topping variations in the order the ingredients are listed and cover the grill for 1 to 2 minutes. (Make sure the first side grilled is not as well done as the second side.)

Best With
Cauliflower and Spinach Salad

Photograph by Mitchell Feinberg