Pizza on the Grill - Pizza Dough <r T>

---------- Recipe via Meal-Master (tm) v8.05

Title: Pizza on the Grill - Pizza Dough <r T>
Categories: Main dish, Breads, Pizza and c
Yield: 8 servings

1 pk Active baker's yeast
1 c Warm water; 105 - 115 deg f
1 pn Salt
2 1/4 ts Kosher salt
1/4 c White cornmeal; fine-ground
3 tb Whole-wheat flour
1 tb Olive oil
2 1/2 c All-purpose flour; to 3 1/2
-c,
-- unbleached

Recipe by: GH, 8/96, pg 116
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
<reggie@reggie.com>

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