A request was made for grilled pizzas tonight. I went to my go to pizza dough recipe from the owner of Co. in NY with a couple of modifications. I also used "00" flour tonight, so it'll be interesting to see if we can taste a difference.
Makes four 12-inch pizza crusts
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1½ teaspoons salt
1½ cups luke warm water
Gently stir together yeast and water until yeast is dissolved. Add water to the flour and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°. This timing is preferable, but I've also made the dough in as short as 6 hours and it's been fine. I made today's dough this morning.
Thinly slice a small sweet onion. Slowly saute in olive oil until caramelized. Be patient, this will take a while, but worth the time.
Drizzle a little olive oil on your prepared dough, sprinkle with Fontina, place a layer of potatoes and some caramelized onions on top, and finish with a sprinkle of chopped fresh rosemary and freshly ground black pepper. I used Fontina Valle D'Aosta, which is an Italian fontina made from the milk of Valdostana cows. It must be raw milk and from a single milking. It really does make a big difference, so if you can find it, use it.
No grilling tonight, we thought. A sprinkle of rain is all it took to put the oven and pizza stone into action, but half way through cooking, I noticed the oven sparking in the convection fan area, so off the oven went, and on the grill went.
The dough was the best we've had. Can it be attributed to the 00 flour? Or just a happenstance resulting from a combination of haphazzard events? The potatoes were sweet as were the caramelized onions and it was lovely.