Pizza On The Grill - Pizza Dough
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Pizza On The Grill - Pizza Dough
  Pizza    Dough    Low Fat  
Last updated 6/12/2012 1:18:15 AM. Recipe ID 49012. Report a problem with this recipe.
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      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
  :       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

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Recipe ID 49012 (Apr 03, 2005)

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