Ingredients
- 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
Note:- (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.)
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.)
Method:-
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).
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).
