Title: Pizza on the Grill - Pizza Dough
Categories: Main dish, Eat-lf mail, Low fat
Yield: 8 Servings

1 pk Active Baker's Yeast
1 c Warm Water; 105 - 115 Deg F
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 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

Recipe By : GH, 8/96, pg 116

Posted to Digest eat-lf.v096.n196

Date: Tue, 22 Oct 1996 23:13:29 -0700

From: Reggie Dwork

NOTES : Cal 186.8

Fat 2.3g

Carb 358g

Fib 1.1g

Pro 5.4g

Sod 531mg

CFF 11%