My Grilled Pizza Homage: George Germon's Grilled Pizza Margherita. George Germon, who cooks with an open fire all the time at Al Forno, gives instructions for grilling a pizza. When preparing this pizza, feel free to invent your… So excited to share this wood fired pizza Margherita recipe on my new Green Mountain Grills pizza oven! Here are the ingredients you'll need for my Wood.
Spoon a thin layer of sauce over the top of the dough then add slices of fresh.
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Oil your hands and press dough out into desired size and shape, and place on an oiled sheet of aluminum foil….
You can have My Grilled Pizza Homage: George Germon's Grilled Pizza Margherita using 16 ingredients and 10 steps. Here is how you cook it.
Ingredients of My Grilled Pizza Homage: George Germon's Grilled Pizza Margherita
- It's of Tomato Sauce:.
- It's 1/4 Cup of Alce Nero's Organic Extra Virgin Olive Oil,.
- Prepare 3 Cloves of Garlic Thinly Sliced,.
- Prepare of Roasted Chili Flakes, Pinch (Optional).
- Prepare 350 g of Alce Nero's Organic Tomato Sauce Napoletana,.
- It's Pinch of Sea Salt,.
- You need Pinch of Black Pepper,.
- Prepare of Fontina Thinly Sliced, A Few Pinches.
- Prepare of Pizza:.
- It's 1 Handful of Fresh Basil,.
- You need 1 Handful of Parmigiano Reggiano Freshly Grated,.
- Prepare 1 Handful of Pecorino Romano Freshly Grated,.
- Prepare of Grilled Pizza Dough, 2 Dough Balls.
- Prepare of Roasted Sesame Oil, For Brushing.
- It's 1 Handful of Fresh Italian Parsley,.
- You need 1 Handful of Scallions Green and White Parts Thinly Sliced,.
Grilled Pizza Margherita recipe: Try this Grilled Pizza Margherita recipe, or contribute your own. Do not spread the sauce over the crust. Drizzle each pizza with about a tablespoon of the remaining olive oil and sprinkle each with parsley. A wonderfully crispy dough with aromatic tomato sauce, melted mozzarella cheese and fresh basil leaves - with these simple ingredients, you can grill the.
My Grilled Pizza Homage: George Germon's Grilled Pizza Margherita instructions
- Pls visit: https://www.fatdough.sg/single-post/2017/09/30/Grilled-Pizza-Dough for the grilled pizza dough recipe..
- Prepare the tomato sauce. In a skillet over low heat, add Alce Nero's olive oil. Add garlic and chili flakes. Allow the garlic and chili flakes to simmer in the oil for about 15 mins. *The heat has to be on super low, or the garlic will burn very fast.*.
- As soon as the garlic starts to brown, remove from heat and transfer into a large bowl. Add in Alce Nero's tomato sauce. Taste and adjust for seasonings with salt and pepper..
- Mix to combine well. Mix, mix, mix. Set aside until ready to use. *The sauce can be kept in the fridge for up to 5 days.*.
- Prepare the pizza. In a bowl, add the 3 cheeses. The ratio for the cheeses is 50% fontina, 20% parmigiana and 30% pecorino..
- Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing.* In a griddle over medium heat, gently place in the dough oiled side down..
- Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with sesame oil. Grill until almost charred. Flip the dough..
- Immediately turn the heat down to medium-low. Dollops a few TBSP of tomato sauce over the top. Scatter the cheese mixture over the top. Immediately cover the griddle to generate steam so that the cheese will melt..
- As soon as the cheese melts and bottom is charred, remove the cover. Remove the pizza from heat and transfer onto a serving plate. Immediately using a pair of scissors, coarsely cut the basil and parsley over the pizza..
- Lastly, sprinkle the scallions over the top. Repeat the steps for the remaining pizza. Serve immediately..
Add more flour, a little at a time, as needed to form a pizza dough consistency. The amount of flour needed will depend on the hydration level of your sourdough starter (the flour-to-water ratios used when feeding the. Share: Rate this Recipe Let rounds sit a few minutes to relax dough and make it easier to roll out. Germon explains that the high heat of his grill is part of what makes his grilled pizza great: "When the crust explodes and the inside is pully and chewy. There's a real magic." And with the menu staple Grilled Pizza Margarita, that magic is also about paying attention to the details and the balance.
