Recipe number 49783 is

Pizza On The Grill - Pizza Dough <r T>



The ingredients are:
***** Not Found *****

The recipe yield is:
8 Servings

Info:
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 <reggie@reggie.com> Recipe By : GH, 8/96, pg 116 From: Reggie Dwork <reggie@reggie.Com>date: Tue, 22 Oct 1996 23:17:58 ~0700

Note:
Main Dish; Eat-Lf Mail; Low Fat



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