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Grilled Pizza

1 teas. Salt

1 1/2 cup Warm water divided (110F)

3 1/2 cups Unbleached white flour

1/4 cup Corn meal

1/4 cup Whole wheat flour

4 tbls. Olive oil divided

2 teas. Light brown sugar

2 pks. dry yeast

Sauce, Cheese, and Toppings of your choice

(keep in mind the cooking time of these will be shorter than in an oven.

Use toppings that take little time at all (if any) to actually cook and do not

overload. Try using a soft or crumbled cheese and a cooked, warm sauce.)

DOUGH: Measure 1/2 c warm water in a bowl. Add sugar and yeast and

stir to dissolve. Let stand at least 5 minutes to proof (froth forms on top).

Meanwhile, sift together into a large bowl the white flour, wheat flour,

corn meal and salt. Make a depression in the middle and add 3 Ts of the

olive oil and 1 c warm water. Add yeast mixture. Mix all ingredients with

your hands and gather together and place on floured board. Knead about

10 minutes, adding more flour if dough is sticky, to form a smooth, elastic

mass. Grease a large bowl with olive oil. Add dough, turning it to coat top.

Cover and let rise in warm place, draft−free location until doubled in size −

about 45 minutes.

While dough is rising prepare desired sauces and toppings. Divide dough

into 6 equal pieces and, on floured surface, roll out to desired shape about

1/2 inch thick. Coat both sides of shaped crust with olive oil, then place on grill

directly over fire until upper surface begins to bubble (about 2 minutes). Fire

must be very hot and grill must be clean (coals should be red with a small flame,

like a steak fire; this is important). Watch crust closely and rotate with spatula

if necessary. Remove crust and turn cooked side up (it should be golden brown).

Brush with olive oil, sauce, cheese and desired toppings. Sprinkle some olive

oil over each pizza. Return for final cooking (2−4 minutes).

 

 

 

 

 

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