Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Add the
All-Purpose Flour (375 g)
to the bowl of a stand mixer fitted with a dough hook.
Step 2
In a separate bowl, combine
Active Dry Yeast (4 g)
with the
Water (240 mL)
and stir together. Set aside for a few minutes until the yeast starts to bubble.
Step 3
Add the yeast to the dough and turn the mixer onto a low setting. Knead the dough on low speed for 5 to 6 minutes.
Step 4
Add
Sea Salt (20 g)
and
Freshly Ground Black Pepper (2 g)
and continue kneading for 2 more minutes.
Step 5
Remove the bowl from the stand. Shape the dough into a round ball and set in the bowl. Pour the
Extra-Virgin Olive Oil (15 mL)
over the dough and turn the dough over until it is well coated with olive oil.
Step 6
Cover with plastic wrap and refrigerate for 12 hours. It will double in bulk and start to develop a yeasty aroma.
Step 7
The dough is ready to use at this point, but for a more flavorful dough, punch it down and reform into a tight ball. Put the dough back in the bowl, cover and refrigerate for another 12 hours.
Step 8
Remove the dough from the refrigerator and let it sit at room temperature for about half an hour.
Step 9
Meanwhile, prepare the toppings. Separate the
Pancetta (225 g)
slices so they are easily accessible (they tend to stick).
Step 10
Slice the
Cantaloupe (1/2)
into thin slices. If you want to be fancy, use a biscuit cutter to cut the cantaloupe into "pepperoni rounds".
Step 11
Place the
Baby Arugula (285 g)
into a salad bowl and set aside. In a small bowl combine the
Extra-Virgin Olive Oil (45 mL)
Red Wine Vinegar (15 mL)
,
Dijon Mustard (5 g)
, minced
Garlic (1 clove)
,
Sea Salt (3 g)
and
Freshly Ground Black Pepper (as needed)
.
Step 12
Whisk to combine and set aside. (Don't dress the greens until you're ready to serve -- otherwise they will wilt.)
Step 13
Preheat the grill to 400 degrees F (200 degrees C). Dust your work surface with flour. Separate the dough into 4 equal portions and roll each one into a ball.
Step 14
Place one ball of dough on the work surface and use a rolling pin, lightly dusted with flour to roll the dough into a disc about 1/4 - 1/3 inch thick. Set the dough onto a baking sheet and continue rolling out the other balls of dough.
Step 15
Assemble these ingredients by the grill: pizza dough, olive oil (and pastry brush), pancetta, cantaloupe,
Mozzarella Cheese (455 g)
,
Red Onion (1/4)
,
Parmesan Cheese (90 g)
.
Step 16
Place a pizza dough on the grill. Sprinkle with 1 teaspoon of olive oil and quickly brush the oil over the dough with a pastry brush.
Step 17
Lay one quarter of the pancetta over the dough in an even layer. Top with a quarter of the cantaloupe, mozzarella, onions and parmesan cheese.
Step 18
Close the lid on the grill and cook for 6-7 minutes. Monitor the grill in case of any flare ups. Use a large spatula to transfer the pizza to a baking sheet or pizza peel.
Step 19
Continue with the remaining pizzas.
Step 20
Add the dressing to the arugula and toss. Serve pizzas individually with a nest of arugula on top, or cut into wedges and top each wedge with greens. Enjoy!
