Recipe - Al Forno And Johanne Killeens Grilled Pizza

=== FOR THE DOUGH ===
1 Envelope Active dry yeast ;
(2 One half tspns)
1 cup Warm water
1 pn Sugar
2 One fourth teaspoon Kosher salt
One fourth cup Johnnycake meal or
fineground white
Cornmeal
3 tablespoon Wholewheat flour
1 tablespoon Virgin olive oil
2 One half cup Unbleached white flour ;
(to 3 One half cups)
=== FOR THE TOPPING ===
Extravirgin olive oil
3 cup Freshlygrated
ParmigianoReggiano cheese
1 One half cup Freshlygrated Pecorino
Romano cheese
3 cup Shredded Fontina cheese
4 One half cup Chopped canned tomatoes in
heavy puree
Three fourths cup Chopped Italian flatleafed
parsley
Chiffonade of basil; for
garnish

Dissolve the yeast in the warm water with the sugar. After 5 minutes
stir in the salt, johnnycake meal, wholewheat flour, and oil.
Gradually add the white flour, stirring with a wooden spoon until a
stiff dough has formed. Place the dough on a floured board, and knead
it for several minutes, adding only enough additional flour to keep
the dough from sticking. When the dough is smooth and shiny, transfer
it to a bowl that has been brushed with olive oil. To prevent a skin
from forming, brush the top of the dough with additional olive oil,
cover the bowl with plastic wrap, and let rise in a warm place, away
from drafts, until doubled in bulk, 1 One half to 2 hours. Punch down the
dough and knead once more. Let the dough rise again for about 40
minutes. Punch down the dough. If it is sticky, knead in a bit more
flour. Divide into four balls. Cover the balls with plastic wrap and
allow to rise at room temperature for about 45 minutes. While the
dough is rising, prepare a hot charcoal fire, setting the grill rack
3 to 4 inches above the coals and set out topping ingredients. Place
dough on a large inverted cookie sheet brushed with 1 to 2
tablespoons extravirgin olive oil. Turn the dough over to coat it
with oil. With your hands, spread and flatten the pizza dough into a
10 to 12inch freeform circle, 1/8inch thick. If you find the
dough shrinking back into itself, allow the dough to rest for a few
minutes, then continue to spread and flatten the dough. Do not make a
lip. You may end up with a rectangle rather than a circle; the shape
is unimportant. Take care not to stretch the dough so thin that small
holes appear. If this happens, all is not lost. Rather then try to
repair them, avoid them when adding toppings and drizzling with olive
oil. When the fire is hot, use your fingertips to lift the dough
gently by the two corners closest to you, and drape it onto the
grill. Catch the loose edge on the grill first and guide the
remaining dough into place over the fire. Within a minute, the dough
will puff slightly, the underside will stiffen, and grill marks will
appear. Using tongs, immediately flip the crust over onto the coolest
part of the grill. Quickly brush the grilled surface with 2 teaspoons
of virgin olive oil. Spread One fourth cup of ParmigianoReggiano cheese, 2
tablespoons Pecorino Romano cheese, and One fourth cup Fontina cheese over
the entire surface of the pizza. Dollop with 6 tablespoons of the
tomatoes and top with 1 tablespoon of the parsley. Drizzle the entire
pizza with virgin olive oil. After the toppings have been added,
slide the pizza back toward the hot coals so about half of the pizza
is directly over the heat. Rotate the pizza frequently so that
different sections receive high heat checking the underside by
lifting the edge with tongs to be sure it is not burning. The pizza
is done when the top is bubbling and the cheese has melted. Garnish
with basil and serve immediately. Continue stretching the dough balls
and grilling pizzas using the above topping ingredients. This recipe
yields 12