Grilled Margherita and Olive-Fontina Pizzas
"This dough is not the kind you throw in the air like in the movies," Mario Batali says. He grills the crusts until they're delectably charred, then adds one of two simple toppings—a classic Margherita with tomato sauce, mozzarella and basil, and a pungent mix of Fontina, black olives and pine nuts. For the Nascar cookout, Batali cuts the pies into small wedges as appetizers but notes that they're also hearty enough to be a main course. More Recipes From Mario Batali
The pizza dough can be prepared through Step 2 and frozen for up to 1 month.
English Maldon salt—which has unusual pyramid-shaped crystals and a wonderfully mild flavor—is available at specialty food stores. Alternatively, you can substitute French fleur de sel or another sea salt.