Pizza On The Grill Pizza Dough

Serving Size : 8
Ingredients

for prepare Pizza On The Grill Pizza Dough

:

Amount	Measure	Ingredient - Preparation Method
1	package	active baker's yeast
1	cup	warm water - 105 - 115F
1	pinch	salt
2 1/4	teaspoons	kosher salt
1/4	cup	white cornmeal - fine-ground
3	tablespoons	whole-wheat flour
1	tablespoon	olive oil
2 1/2	cups	all-purpose flour - to 3 1/2 c,

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 sautйed zucchini. Topped another with the Mushrooms with Mint and Lemon.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .