Recipe - Pizza On The Grill - Pizza Dough

1 pack Active Baker's Yeast
1 cup Warm Water; 105 115 Deg F
pn Salt
2 One fourth teaspoon Kosher Salt
One fourth cup White Cornmeal; FineGround
3 tablespoon WholeWheat Flour
1 tablespoon Olive Oil
2 One half cup AllPurpose Flour; To 3 1/2
C,
; Unbleached

Dissolve yeast in the warm water with sugar.

After 5 minutes, stir in salt, cornmeal, wholewheat flour, and oil.

Gradually add allpurpose 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 One half 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
reggie@reggie.com
Recipe By : GH, 8/96, pg 116

Posted to Digest eatlf.v096.n196

Date: Tue, 22 Oct 1996 23:13:29 0700

From: Reggie Dwork reggie@reggie.com

NOTES : Cal 186.8

Fat 2.3g

Carb 358g

Fib 1.1g

Pro 5.4g

Sod 531mg

CFF 11%