Indoor Grilled Tomato and Cheese Pizzas

Name: Indoor Grilled Tomato and Cheese Pizzas
Yield: Serves 8-12 (Makes four 9-inch pizzas)
Cuisine: Europe, Italian
Ingredients: 2 tablespoons, extra-virgin olive oil, plus extra for brushing grill pan; 1 cup, water (8 ounces), room temperature; 2 cups, bread flour (11 ounces), plus more for work surface; 1 tablespoon, whole-wheat flour (optional); 2 teaspoons, sugar; 1 1/4 teaspoons, table salt; 1 teaspoon, instant yeast; 1 1/2 pounds, medium plum tomatoes (5 to 6), cored, seeded, and cut into 1/2-inch dice; 3/4 teaspoon, table salt; 6 ounces, fontina cheese, shredded (about 2 cups); 1 1/2 ounces, Parmesan cheese, finely grated (about 3/4 cup); 1 , recipe Spicy Garlic Oil (see associated recipe); 1/2 cup, chopped fresh basil

0 comments

Appears in Cook's Illustrated January/February 2006

Burnt or bland, most homemade versions of this restaurant classic can't come close. Could we make grilled pizza a success for the backyard cook?

SERVES8-12 (Makes four 9-inch pizzas)

TIME1¾ hours, plus 1½ to 2 hours rising

WHY THIS RECIPE WORKS

The dough for our grilled pizza recipe was a challenge: It had to be slack enough to be stretched, yet strong enough not to rip. We strengthened the dough by using high-protein bread flour and increased elasticity by adding plenty of water ...

This is a members' feature.