Title: Pizza On The Grill Pizza Dough
Categories: Bread Entree Pizza
Yield: 8 Servings

1		Active Baker's Yeast
1		Warm Water; 105 - 115 Deg F
1		Salt
2 1/4		Kosher Salt
1/4		White Cornmeal; Fine-Ground
3		Whole-Wheat Flour
1		Olive Oil
2 1/2		All-Purpose Flour; To 3 1/2 C, - Unbleached

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 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 ~ - - - - - - - - - - - - - - - - -

NOTES : Cal 186.8 Fat 2.3g Carb 358g Fib 1.1g Pro 5.4g Sod 531mg CFF 11% Contributor: GH, 8/96, pg 116 Preparation Time: 0:00

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