Friday, July 31, 2009

Sicky sickerton and Son and Flatbread

Yes, I have been ill and so has the baby. However last weekend we were not and the husband made this yummy little creation, that we will be recreating with friends this weekend. I would love to comment further but my head is going to explode. Enjoy.

Grilled almost-Flatbread with Fresh Mozzarella, Tomatoes and Basil

Makes 6 small irregular shaped pizzas

4 ½ cups flour
1 ¾ teaspoon salt
1 teaspoon yeast
¼ cup olive oil
1 ¾ cup water, ice cold
Semolina or cornmeal for dusting

Fresh tomatoes, chopped
Fresh basil, shredded
Fresh mozarrella, sliced
Olive oil


Early in the day, or the day before; stir together the flour, salt and yeast in a large bowl. Stir in the oil and cold water with a big spoon until all the flour is absorbed, you may need to keep dipping the spoon in a bowl of ice cold water as you stir so it doesn’t stick. Mix for 5-7 minutes until the dough is smooth and sticky. Sprinkle with some more flour as needed. Abandon spoon and use hands to incorporate the flour completely.

Transfer the dough to a well floured surface and cut into six equal pieces. Line a sheet pan with parchment paper and lightly oil it. Sprinkle a bit of the flour on the dough and gently shape them into balls. Place the dough balls on the sheet pan and slip the whole pan into a large Ziploc bag (yeah right…. Who has a ziploc bag large enough for a cookie sheet?) use two large Ziplocs, one from each side to cover dough balls on the cookie sheet and put the pan in the fridge to rest. Overnight is best, we let it go for a few hours, I would say 4 hours probably. It can stay in the fridge for 3 days or be frozen for 3 months, it’s up to you… or you can use them all. J

Remove the dough from the fridge 2 hours before you plan to make the pizza. Dust the counter with flour, place the number of dough balls down you are going to use, and sprinkle with more flour you can probably switch to the cornmeal or semolina here, gently press them into flat disks (about 1/2 inch thick). sprinkle with a bit more flour and cover loosely with plastic wrap, let rest.

Right before you grill them roll them out slightly thinner than you want them, spray the grill with olive oil, and then spray the dough. Flip the dough in one fluid movement oil side down onto the grill. Let cook for 30 seconds and give the dough a quarter turn. Let the dough cook for an additional 30 seconds or until the dough begins to brown. Flip the dough again. Let cook for 30 seconds. Add tomatoes, mozzarella, and basil. Drizzle with olive oil. Cook until bottom is crispy and topping are warm and melty. Cut and serve.

1 comment:

  1. Long time reader, first time poster :). I can't tell you enough how outstanding the crust is on these pies; a truly delightful intersection of external crisp and internal chewiness.

    The concert of these two key characteristics, further magnified by a myriad of toppings, was unrelenting in its palate pleasing performance.

    Deepest gratitude for the gastronomical symphony!