* Exported from MasterCook *

Pizza Dough (Pizza On The Grill)

Recipe By : Good Housekeeping, Aug 1996, p.116
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Pizza

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg active baker's yeast
1 c Water -- warm (105 to 115?F)
1 pn Salt
2 1/4 ts Kosher salt
1/4 c White corn meal -- fine ground
3 tb Whole-wheat flour
1 tb Olive oil
2 1/2 c All-purpose flour --
- up to 3-1/2 c

Dissolve yeast in the warm water with sugar.

After 5 minutes, stir in salt, corn meal, 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 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 hours.

Punch down dough. Knead dough several times on lightly floured board.
Return dough to bowl; cover and let rise 40 minutes.

Punch down dough. If sticky, knead in a bit more flour.

Yield: 4 Pizzas (12")

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?F for 15 minutes. The
dough was probably the lightest and best that I have **ever** eaten.
I topped one with tomatoes, sweet anise, 1 tb 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.

Formatted by: Reggie & Jeff Dwork <reggie@reggie.com>


- - - - - - - - - - - - - - - - - -

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)