1 cup of water (100°)
2 teaspoons dry active yeast
1 tablespoon sugar3 1/2 cups bread flour
1 pinch of salt
- Whisk together yeast, water and sugar and let sit in mixing bowl for 20 minutes.
- Add flour and salt to bowl and in a mixer, knead the dough on the slowest setting until it is completely homogenous and smooth, approximately 13 minutes.
- When the dough is kneaded, place it into a lightly oiled bowl and cover with plastic wrap. Let bowl sit a warm place (100°) for 1 hour or until dough doubles in volume.
Once proofed, cut the dough into four and reshape into balls. Return each to a new lightly oiled bowl and cover with plastic wrap. Let sit for an additional 40 minutes. The dough is now ready for use.
Grilled Pizzetta Assembly
4 balls of pizza dough
1/2 cup extra virgin olive oil
1 cup pre-wilted arugula (sautéed in a little extra virgin oil olive, chilled and drained)
4 tablespoons Parmesan cheese
1 cup pre-grilled and still warm exotic mushrooms, use a little canola oil
1 cup pre-grilled and still warm fresh scallops, use a little canola oil
1 cup aged Feta cheese
4 pinches of salt and pepper
4 tablespoons lemon Mosto olive oil (or a drizzle of extra virgin olive oil and a couple of drops of lemon juice)
- Roll out pizza dough on a floured surface using a rolling pin. Brush off excess flour and place dough on a sheet pan layered between wax or parchment paper.
- On a very hot grill, using a pair of long tongs, brush grill with a rag dipped in canola oil while being careful to not burn yourself. The oil will flame up on the grill, so use extreme caution.
- Once the grill is cleaned, place the rolled out pizza dough on the grill one at a time and top with wilted arugula, Parmesan, mushrooms, scallops, Feta and salt and pepper and close the cover. By building these one at a time, they will be much easier to handle.
- Cook the pizettas until the dough is crispy but not burnt. Carefully remove it and drizzle with a tiny bit of the mosto oil. Serves 4.
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