Pizza On The Grill - Pizza Dough Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 package: Active Bakers Yeast,
1 cup: Warm Water -- 105, 115 Deg
Directions:
: 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
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
From: Reggie Dworkdate: Tue, 22 Oct 1996 23:17:58
~0700
Source from luhu.jp
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
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
From: Reggie Dwork
~0700
Source from luhu.jp