Grilled Two Cheese Margherita Pizza

Ingredients:

• 170 g pizza dough (see recipe below)
• 1/2 cup grated fontina cheese (loosely packed)
• 2 tbsp. l. grated pecorino romano cheese
• 6 tablespoons chopped tomatoes, canned in thick puree
• 1/4 cup olive oil
• 1/2 tsp minced fresh garlic
• 8 basil leaves

Pizza dough:

• 1 tbsp. active dry yeast
• 6 cups high-gluten wheat flour
• 2.5 tsp coarse salt
• Olive oil

Preparation:

1. Prepare a charcoal grill by positioning the grate 8-10 cm above the coals.
   
   Place the dough on a large, greased, inverted baking sheet and, using your hands, stretch it into a circle 25-30 cm in diameter and 0.3 cm thick. Avoid creating edges. You can also shape the dough into a rectangle instead of a circle. The shape isn't important, as long as the base is uniform in thickness.
   
   When the grill is hot (you can hold your hand over the coals for 3-4 seconds at a distance of 13 cm), carefully lift the dough with your fingers by the two corners closest to you and lower it into folds onto the grill grate. Grab the loose end and stretch the remaining dough over the grill grate. After a minute, the dough will puff up slightly, the sole will harden, and characteristic grill marks will appear.
2. Using tongs, immediately flip the crust and transfer it to the coolest part of the grill. Quickly brush the baked surface with olive oil. Sprinkle the crust with garlic and cheese, and top with a few tomatoes. Don't cover the entire pizza with tomatoes. Finally, drizzle the pizza with 1-2 tablespoons of olive oil.
   
   Slide the pizza back into the hot zone, but not directly over the coals. Use tongs to rotate the pizza frequently so different parts are exposed to the high heat. Check the bottom of the pizza frequently to prevent burning. The pizza is ready when the cheese on top is melted and bubbling, about 6-8 minutes. Serve immediately, sprinkled with basil leaves and drizzled with more olive oil (optional).
3. Pizza dough:
   
   Add yeast to 1/2 cup warm water (40-43°C) until dissolved and active, about 5 minutes.
   
   Combine the flour and salt and pile them onto a cool work surface, making a well in the center with high sides. Mix the yeast mixture with 1.5 cups of cool water and pour the mixture into the well. Slowly, a little at a time, begin to mix the water and flour, using gentle counterclockwise movements with your fingers around the edges of the water and flour.
   
   When the dough is firm enough to hold its shape, scrape in the remaining flour and knead until smooth and shiny, about 7 minutes.
4. Place the dough in a bowl greased with olive oil. Brush the surface of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let it rise in a warm, draft-free place until doubled in size, about 2 hours. Punch down the dough and knead it again. Let the dough rise again for about 40 minutes, punch it down again, and form it into 4 balls.