Pizza on the grill - pizza dough
Yield: 8 Servings
Ingredients:
- 1 pk Active Baker's Yeast
- 1 c Warm Water -- 105 - 115 Deg : pn Salt
- 2 1/4 ts Kosher Salt
- 1/4 c White Cornmeal -- : Fine-Ground
- 3 TB Whole-Wheat Flour
- 1 TB Olive Oil
- 2 1/2 c All-Purpose Flour -- To 3
- 1/2 C
Instructions:
: 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 1/2 to 2 hrs. 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
