Pizza on the Grill - Pizza Dough

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Try this Pizza on the Grill - Pizza Dough recipe, or contribute your own.


2 1/4 ts Kosher salt
2 1/2 c All-Purpose Flour; (up to 3 1/2 cups), unbleached
1/4 c White Cornmeal; Fine-Ground
pn Salt
1 c Warm Water; 105 - 115 Deg F
1 tb olive oil
3 tb Whole-wheat flour

Original recipe makes 8



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 dont follow directions. I didnt 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 Recipe By : GH, 8/96, pg 116 Posted to Digest eat-lf.v096.n196 Date: Tue, 22 Oct 1996 23:13:29 -0700 From: Reggie Dwork NOTES : Cal 186.8 Fat 2.3g Carb 358g Fib 1.1g Pro 5.4g Sod 531mg CFF 11%

Verified by stevemur
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"Dissolve yeast in the warm water with sugar" ???? What yeast, and what sugar? They are not listed in the ingredients!!!
bolks 7y ago

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