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Pizza On The Grill - Pizza Dough
Recipe By : GH, 8/96, pg 116
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Eat-Lf Mailing List
Low Fat
Amount Measure Ingredient -- Preparation Method
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1 Pkg Active Baker's Yeast
1 C Warm Water -- 105 - 115 Deg F
Pinch Salt
2 1/4 Tsp Kosher Salt
1/4 C White Cornmeal -- Fine-Ground
3 Tbsp Whole-Wheat Flour
1 Tbsp 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
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NOTES :
Cal 186.8
Fat 2.3g
Carb 358g
Fib 1.1g
Pro 5.4g
Sod 531mg
CFF 11%
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