Serves 4, 2 12-inch pizzas
Prep time: 4 hours for dough, plus 20 minutes for assembly and
grilling
Crust
1 cup unbleached flour
1 1/4 teaspoons active dry yeast
1 tablespoon honey
3/4 cup warm water
Mix the flour, yeast, honey, and water together until smooth. Cover with
plastic wrap and set aside in a warm spot till light and bubbly, about
1 1/2 hours.
1/2 cup whole wheat flour
1/2 cup unbleached flour, plus extra for kneading
1 1/2 tablespoons olive oil
1 teaspoon sea salt
1-2 tablespoons additional olive oil for bowl and brushing
Stir in the whole wheat flour, unbleached flour, oil and salt. Turn out
onto a floured work surface and knead until smooth and elastic, about
10 minutes. Clean out the bowl and drizzle in a couple teaspoons of olive
oil. Place the dough in the bowl, turn to coat with oil, cover with plastic
and a towel. Set aside to rise until double, about an hour. (You can put
the dough in the refrigerator at this point for a couple days. Bring out
2 hours before you plan to bake the pizza) Punch down and divide into
2 balls. Place on an oiled baking sheet and let rise a third time, about
an hour. When ready to bake the pizzas press out into a flat round and
brush with oil on both sides. Lay on a sheet pan to have ready when the
fire is ready.
Topping
3-4 garlic scapes, cut into 1/4-inch pieces
3 tablespoons olive oil
6 ounces fresh mozzarella cheese, sliced
1/2 cup freshly grated Parmesan cheese
a small handful of fennel fronds, pulled apart
Heat the scapes in the oil for a few minutes, letting it sizzle away.
Turn off the heat and let cool to room temperature. Have all the ingredients
close at hand to the grill. I used a charcoal grill. I placed the glowing
coals, which I started in a chimney, on one half of the grill, so you
have a hot side and a cooler side. Place the dough on the hot side and
cook for a minute or two. When the dough is golden brown and rigid, turn
over. Place half of the cheeses on the crust, top with half the scapes
and oil and scatter fennel fronds on top. When the crust is starting to
brown move to the cooler side and put the lid on for a minute or two until
the cheese starts to melt. Transfer to a cutting board, cut and enjoy!
Repeat with the other piece of dough and rest of the toppings.
www.thetravelingtable.com