Italian Grill - Mario Batali [25]
Divide the dough into 4 pieces and shape each one into a ball. Let rest for 15 minutes, loosely covered with a tea towel or plastic wrap.
Using a fl oured rolling pin or your hands, stretch each ball into a 9- to 10-inch round (the shape doesn’t have to be perfect).
Carefully lay one round of dough on the piastra or over the hottest part of the grill and cook until the bottom is lightly browned and dry, about 2 minutes. Using tongs, gently lift up the dough, fl ip over, and cook for just 30 seconds. Transfer to a baking sheet, with the less cooked side up, and repeat with the remaining dough rounds. Let cool.
Divide the sauce among the partially cooked pizzas and, using the back of a kitchen spoon, spread it evenly to within ½ inch of the edges of the dough. Divide the cheese among the pizzas.
Place 1 or 2 pizzas at a time on the cooler part of the grill and cook until the cheese is melted and the bottoms are crisp and golden brown, about 2 minutes. Transfer to a cutting board and drizzle with a little olive oil. Scatter 6 torn basil leaves over each pizza and sprinkle with coarse sea salt. Cut into slices with a pizza wheel and serve hot.
The quintessential pizza, named for Italy’s Queen Margherita and sporting the colors of the Italian fl ag. Don’t worry if the pizzas aren’t perfectly round—in fact, they will look much more appealing if they are not. But be sure to let the dough set and fi rm up on the grill before fl ipping it over, or it may stick or tear. I once rushed this step on a live taping of Good Morning America, with disastrous results, so wait … just wait!
PIZZA
WITH HOT SALAMI AND PECORINO
MAKES 4 PIZZAS
Pizza Dough (page 66)
1 cup simple tomato sauce (I like Pomì strained tomatoes)
½ cup freshly grated pecorino romano
4 ounces thinly sliced spicy salami or pepperoni
About 2 tablespoons fresh marjoram or oregano leaves
PREPARE A GAS OR CHARCOAL GRILL for indirect grilling. For an even crisper crust, put a piastra (see page 9) on the hottest part of the grill to preheat.
Divide the dough into 4 pieces and shape each one into a ball. Let rest for 15 minutes, loosely covered with a tea towel or plastic wrap.
Using a floured rolling pin or your hands, stretch each ball into a 9- to 10-inch round (the shape doesn’t have to be perfect).
Carefully lay one round of dough on the piastra or over the hottest part of the grill and cook until the bottom is lightly browned and dry, about 2 minutes. Using tongs, gently lift up the dough, flip over, and cook for just 30 seconds. Transfer to a baking sheet, with the less cooked side up, and repeat with the remaining dough. Let cool.
Divide the sauce among the partially cooked pizzas and, using the back of a kitchen spoon, spread it evenly to within ½ inch of the edges of the dough. Divide the cheese among the pizzas and arrange the salami on top.
Place 1 or 2 pizzas at a time on the cooler part of the grill and cook until the cheese is melted and the bottoms are crisp and golden brown. Transfer to a cutting board and sprinkle each pizza with one-quarter of the marjoram. Cut into slices with a pizza wheel and serve hot.
If you can, buy good imported salami or pepperoni; it will have much more character than the supermarket versions. Obviously my dad’s—available through www.salumicuredmeats.com—is the ultimate.
FOCACCINA
WITH ROASTED GARLIC, SCALLIONS, AND PROVOLONE
SERVES 6 AS AN ANTIPASTO
Pizza Dough (page 66)
½ to ⅔ cup roasted garlic paste (see sidebar)
2 cups grated young or semi-soft provolone
1½ tablespoons chopped fresh rosemary
1 bunch scallions, thinly sliced
PREHEAT A GAS GRILL or prepare a fire in a charcoal grill.
Divide the dough into 2 pieces. Using a floured rolling pin, roll each piece out to a rough rectangular shape about 12 inches long, 6 to 7 inches wide, and ¼ inch thick.
Carefully place one piece of dough on the hottest part of the grill. Cook until