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
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 8|
|Calories from Fat: 9 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 824mg||28 %|
|Potassium 71.2mg||2 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 34.9g|
|Protein 4.8g||7 %|
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Calories per serving: 178
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