Recipe - Grilled Pizza With Two Toppings

1 cup Warm water
1 pack Active baker's yeast
1 tablespoon Olive oil; plus oil for bowl
2 One half cup Flour, allpurpose; to 3 cup
1 teaspoon Kosher salt
Pizza toppings; see recipe

Recipe by: NYT 6/25/95 From: jfcoombs@avana.net

Date: Fri, 24 May 96 09:29:17 PDT

1. Combine the water and yeast in a mixing bowl and stir until the yeast
dissolves. Stir in 1 Tablespoon of olive oil and 1 cup of the flour. Stir
in a second cup of flour and the salt. Sprinkle some of the remaining
flour over a work surface and on your hands. Scrape the dough out of the
bowl and onto the work surface. Gradually knead in additional flour until
the dough no longer feels sticky.

2. Lightly oil a large bowl. Shape the dough into a ball and rotate it in
the bowl to coar it with the oil. Cover the bowl tightly with plastic wrap
and set in a warm, draftfree place until doubled in bulk, about 1 hour.
Punch the dough down and knead it for about 1 minute. Return the dough to
the bowl and let rise until doubled again, about 45 minutes.

3. Meanwhile, about 30 minutes into the second rise, start a charcoal fire.
When the dough has doubled, punch it down and divide into 4 equal pieces.
(At thiw point, the dough can be rolled into 4 balls and frozen. Defrost
overnight in the refrigerator prior to use.) Lightly oil the backs of 2
large baking sheets. Roll out each piece of dough into a 9 inch circle
(pizzas don't have to be perfectly round) and place them on the baking
sheets. Cover with plastic wrap.

4. When the coals turn white, place 1 or 2 of the pieces of pizza dough on
the grill (depending on its size) and cook for 1 minute, they will start to
puff. Turn the crusts over with a spatula and grill until browned and
crisp, about 2 to 3 minutes longer. Watch constantly to kee crusts from
burning. Repeat with the remaining dough. Immediately top the pizzas and
serve.

Yield: 4 main course servings or 16 slices

Posted to Master Cook Recipes List, Digest #96