Pizza on the grill - pizza dough <r t>

8 Servings

Ingredients

Quantity Ingredient
2 hrs.

Directions

1 pk Active Baker's Yeast

1 c Warm Water -- 105 - 115 Deg : pn Salt

2¼ ts Kosher Salt

¼ c White Cornmeal --

: Fine-Ground

3 TB Whole-Wheat Flour

1 TB Olive Oil

2 ½ c All-Purpose Flour -- To 3 ½ C,

: Unbleached

Dissolve yeast in the warm water with sugar.

After 5 minutes, stir in salt, cornmeal, whole-wheat flour, and oil.

Gradually add all-purpose flour, stirring with a wooden spoon until a stiff dough has formed.

Place the dough on a floured board, and knead for several minutes, adding only enough additional flour to keep dough from sticking.

When dough is smooth, transfer to a greased bowl. To prevent, transfer to a greased bowl. To prevent a skin from forming, brush top of dough with additional olive oil, cover bowl with plastic wrap, and let rise in warm place, away from drafts, until doubled, 1 ½ to Punch down dough. Knead dough several times on lightly floured board.

Return dough to bowl; cover and let rise 40 min.

Punch down dough. If sticky, knead in a bit more flour.

Makes enough for four 12 inch pizzas.

Well, as usual...I don't follow directions. I didn't do them on the grill but in my oven. I cooked them at 475 deg F for 15 min. The dough was probably the lightest and best that I have **ever** eaten.

I topped one with tomatoes, sweet anise, 1 T slivered almonds crushed, and sauteed zucchini. Topped another with the Mushrooms with Mint and Lemon recipe I posted earlier in the week. I gave half of the dough to Sally (my friend) and she cooked them for dinner with her toppings.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Recipe By : GH, 8/96, pg 116 From: Reggie Dwork <reggie@...>date: Tue, 22 Oct 1996 23:17:58 ~0700

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