Pizza On The Grill - Pizza Dough

Recipe Ingredients

1		Active baker's yeast
1 cup	237ml	Warm water - 105 - 115F
1		Salt
2 1/4 teaspoons	11ml	Kosher salt
1/4 cup	15g / 0.5oz	White cornmeal - fine-ground
3 tablespoons	45ml	Whole-wheat flour
1 tablespoon	15ml	Olive oil
2 1/2 cups	156g / 5.5oz	All-purpose flour - to 3 1/2 c, unbleached

Recipe Instructions

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 475F for 15 minutes. 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.

Source:
GH, 8/96, pg 116

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