Recipe by Ian Magary
This recipe makes 6 personal pizzas; serve 1 -2 pizzas per person. Pizzas can be kept warm in the oven or on a grill rack while the rest cook. Enjoy!!! This is one of the best pizzas I’ve ever tried! The recipe came from the Honolulu Advertiser back in 1999 from a restaurant called Al Forno’s. I clipped the article and forgot about it until just recently when I was going though and organizing my recipe cards. I tried it out and thought it was the best pizza I’ve ever tasted!!! Everyone who has tried it has agreed!!!
For the dough
- 1 (1/4 ounce) package active dry yeast
- 1 cup water (warm)
- 1 pinch sugar
- 1 1⁄4 teaspoons kosher salt
- 1⁄4 cup white cornmeal (Finely Ground)
- 3 tablespoons whole wheat flour
- 1 tablespoon virgin olive oil
- 2 1⁄2-3 1⁄2 cups unbleached white flour
For the Pizza Sauce and toppings
- olive oil
- 1 1⁄2-2 cups crushed tomatoes (canned)
- 1 tablespoon minced garlic, Sauted in Olive Oil (to take out the bite!!!)
- 1 (8 ounce) packageshredded mozzarella cheese
- 1 (8 ounce) package sharp cheddar cheese
- 1 (8 ounce) package monterey jack cheese
- 1 (4 ounce) packagefreshly grated parmesan cheese
- chopped fresh basil
- 3 -4 green onions (Minced )
- 1 (16 ounce) package pepperoni (Cubed & Chopped)
Directions See How It's Made
- Combine Yeast, Water and Sugar in a large bowl and stir to dissolve Yeast. Let stand 5 minutes, then add: Salt, Cornmeal, Whole Wheat Flour and Oil and stir.
- Gradually add white Flour, Stirring with a wooden spoon until a stiff dough has formed. Place dough on a floured board and knead several minutes, adding only enough flour to keep dough from sticking. (I’ve always had luck using only the 2 ½ cups White Flour, so I used the other cup while kneading the dough.).
- When dough is smooth and shiny, transfer to a bowl that has been brushed with olive oil. To prevent a skin from forming on the dough, brush or mist the top with Olive Oil, and cover bowl with plastic wrap and let it rise for 1 ½ to 2 hours.
- Punch down, knead briefly and let the dough rise once again for 40 minutes. Heat the grill if using charcoal. If using Gas just fire it up about five minutes before you’re ready to cook.
- Punch down dough and, if it’s sticky, knead in a little more flour, kneading a full 5 minutes. Divide the dough into 6 pieces and roll into balls. Mist / brush with Olive oil and let stand 5 minutes to relax.
- Put 1 round of dough on a cutting board or counter top brushed / misted with Olive Oil. Press the dough until it’s about 1/8th inch thick. (Don’t be too obsessive about the shape, mine come out as a bunch of individual, random shapes.).
- When the fire is hot, you should be able to hold your hand 5 inches above the grill for about 3 seconds. Pick up the dough and drape it onto the grill. After several seconds, use the tongs to turn the dough around so that all the sides heat evenly. You want the underside to get evenly speckled brown, with, if you dare, a couple of nearly black spots.
- Flip the pizza over and pull it off the heat, to the table top or to the cooler side of the grill. (If I’m doubling or tripling the recipe for a dinner party I first make all the crusts, misting with the Olive Oil on the uncooked side as they come off and stacking them.) Brush the pizza with Olive Oil. Spread the top (already cooked side) with a small amount of garlic. Spread the top with 3 -5 Tbsp Tomato Sauce, spreading around with the back of the spoon, making a very thin coating that maybe doesn’t even cover the entire pizza. Add the rest of the ingredients Basil, Green Onion, Pepperoni and Cheeses as desired and put back onto the grill for about 2 minutes more. If Cheese needs more melting, put on cooler side of the grill, up a level on the grill’s rack, or broil in an oven, whatever works?!?