Steps: |
| -Whisk the yeast, warm water and sugar together into a large bowl. Let it sit in a warm place for five minutes to activate the yeast. |
| -Add 1 Tbl. of olive oil to yeast mixture. Separately, mix the flour and salt together. Mix the flour and salt into the yeast mixture with a spatula. |
| -Continue folding until a loosely-held together ball of dough is formed. Turn the dough out onto a floured work surface. |
| -Knead for about ten minutes until an elastic ball is formed. The dough should bounce back when poked. |
| -Lightly rub olive oil all over the dough and place in a large bowl (the dough will double in size). Cover with plastic wrap and keep in a warm place. |
| -Let the dough rise for 1-2 hours until doubled in size. |
| -Turn the dough out onto a work surface and punch it down. Divide into two equal portions. |
| -Knead each half into a perfect ball by pressing the dough with the back part of the palm. |
| -Cover the two dough balls with a warm, damp towel and set off to the side. |
| -Meanwhile, heat a grill to medium flame. |
| -Roll or stretch 1 ball of dough out into an 8-inch circle. |
| -Sprinkle one side (bottom) with semolina. Place the dough on the grill (semolina-side down) for one minute and then rotate 45 degrees. |
| -The dough will puff up and cook very quickly. |
| -Turn the dough over and grill the same way. Remove the dough and place on a sheet pan. Repeat with second ball of dough. |
| -Top the pizza dough with the fontina and prosciutto. You can either melt the cheese back on the grill or in a 450 degree oven. |
| -Whisk the balsamic and olive oil together. Toss with the arugula and place the arugula in the center of the pizza after it is cooked. |
| -Drizzle the remaining vinaigrette over the pizza and slice. |
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