The Donnellan Family

Makes 4 pizzas

 

Ingredients

 

1 package instant or rapid-rise yeast

2 ½ cups bread flour (I use King Arthur)

Extra flour for work surface

1/2 cup yellow corn meal

2 teaspoons kosher salt

1 teaspoon sugar

1 to 1 ¼ cups lukewarm water

2 tablespoons olive oil

Extra oil for the bowl

1 can crushed Roma tomatoes

Fresh mozzarella

Fresh basil

 

Prepare dough the day before.

 

In a food processor, combine the yeast, flour, cornmeal, salt and sugar.  Using the tube, add 1 cup water and the olive oil. (This can also be mixed in a bowl and kneaded by hand).  Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.  If too dry, add another tablespoon or two of water, if too sticky, add another tablespoon of flour.  Turn dough onto a floured work surface and knead by hand for a few minutes to form a smooth, round dough ball.  Grease bowl with olive oil and place dough in it, turning to coat all sides of the ball.  Cover with plastic warp and let rise in a warm, draft free area until doubles in size.  After rising, remove dough onto work surface and cut into 4 equal pieces.  Form each into a smooth round ball.  Place on a cookie sheet, cover with plastic wrap and refrigerate overnight.

 

Flour work surface and place one dough round on it.  With fingertips, flatten ball into a disc and then with a rolling pin, roll out to a thin pizza shape, about 1/8 of an inch thick (does not have to be perfectly round).  Place on grill and cook until browned on one side.  Remove from grill with board or pizza peel, uncooked side down.  Spread about 3 to 4 tablespoons of crushed tomatoes on cooked side of pizza.  Top with thinly slices of fresh mozzarella.  Return to grill with uncooked side down, close cover and cook until bottom is browned and cheese is melted.  Remove from heat and sprinkle with shredded fresh basil, cut and serve.