Al Forno Inspired Pizza

We all enjoyed this pizza.  The boy had 4 slices! 4!  OMG  Needless to say, he pronounced it a favorite.  My husband was leery of the pizza, but when he saw it come out of the oven he declared that the thought it looked great.  I was worried that it is supposed to be grilled at first and finished on a pizza stone. I loved it too, but I think next time, if I don't start it on a grill, I would put a drop or two of liquid smoke in with the olive oil (or maybe knead it in to the dough) just to try and replicate the smoky flavor you get on a grill.  I think that really would have added to the overall taste.  Even without it, it was a very tasty pizza and I am a little pissed that the boy ate so much of it because I want to have leftovers of it.  There are only 2 slices and I kinda feel like I should save them for him but I also kinda want to just have them myself;)
I also didn't make the dough, I got mine from the Publix bakery.
Al Forno Inspired Pizza


1/2    recipe Basic Pizza Dough   recipe follows
2 T  olive oil
4    ounces shredded mozzarella
Salt and fresh ground black pepper
1    green onion,sliced
1 T  minced garlic
2 T  chiffonade fresh basil
Preheat a grill to medium-high. Preheat oven to 500 degrees F and,
if you have one, place a pizza stone on the bottom rack of the oven.

Place the rolled out pizza dough onto the preheated grill. Brush oil on
the surface of the pizza dough. Add shredded mozzarella and salt and
pepper, to taste. Once the mozzarella begins to melt, add green onion,
garlic and basil. When the crust begins to puff up, transfer to the
pizza stone in the oven and bake for 5 minutes or until pizza crust is
cooked through.

Slice into 6 to 8 slices, and serve immediately.
Basic pizza dough:
1 package active dry yeast
1 cup warm water (110 degrees F)
Pinch of sugar
1 1/2 teaspoons salt
1 1/2 tablespoons extra virgin olive oil, plus more for coating bowl
2 1/2 to 3 cups all-purpose flour plus more, if necessary
Cornmeal, as necessary for dusting pizza peel

In a large bowl combine yeast with water and sugar and stir well to
combine. Set aside until foamy, about 5 minutes. Add the salt, olive
oil,   and half of the flour and mix well to thoroughly combine. Add
all remaining flour except 1/2 cup and mix well with your hands,
working to incorporate the flour little by little. The dough should be
slightly sticky to the touch. Transfer dough to a lightly floured work
surface and knead dough for at least 5 and up to 7 minutes, adding
enough additional flour, as necessary, to form a smooth and elastic
dough that is not sticky. Transfer dough to a lightly oiled 2 or 3
quart bowl and turn to coat with oil. Cover with a damp towel and let
rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500 degrees F and if you have one, place a pizza stone
on the bottom rack of the oven.

Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form
into balls. (See note below for calzones.) Place on a lightly oiled
baking sheet and cover with a damp towel. Let rest for 15 minutes, then
transfer to a lightly floured surface, shape as desired and roll out to
a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with
cornmeal to help facilate moving dough) and top with toppings of choice.
Transfer to the preheated pizza stone and bake until crispy and golden
brown, usually 12 to 18 minutes (depending on the toppings and the
thickness of the crust). Remove from the oven with a metal peel or
spatula and serve immediately.

Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

Note: For calzones, divide the dough into 4 equal portions and form
into 4 balls. Place on a lightly oiled baking sheet and cover with a
damp towel. Let rest for 15 minutes, then transfer to a lightly floured
surface and roll out into 4 (8-inch) circles. Place filling of choice
in the center of 1 side of each circle, then fold dough over filling to
meet edges of filled side. Crimp edges with a fork or your fingers,
then cut a small slit in the top of the calzone to allow steam to
escape while cooking. Cook on a preheated pizza stone in a preheated
475 degree F oven for about 8 to 10 minutes, or until well-browned.
Remove from the oven with a peel or spatula and serve immediately.