Fresco Pizza Crust (grill)

INGREDIENTS

INSTRUCTIONS

In a large bowl, combine the water, molasses, and yeast, and stir
gently to mix. Set aside for about 5 minutes, until bubbling and
foamy. Add the salt and olive oil, and stir to mix.  In another bowl,
whisk together the flours. Add the flours to the  yeast mixture and
stir with a wooden spoon until a dough forms and  pulls away from the
sides of the bowl. Form the dough into 2 or 6  balls and transfer to a
lightly oiled bowl. Turn to coat with oil,  and then dab about 1 tsp.
of oil (1/4 tsp. for 6 balls) on top of  each ball of dough. Cover the
bowl with plastic wrap and set aside at  warm room temperature for
about 20 minutes.  Prepare a charcoal or gas grill. Position the
grilling rack 3 to 4  inches from the heat source. The coals should be
very hot.  Oil a rimless baking sheet and flatten one ball of dough
into a 10- to  12-inch or 5- to 6-inch round about 1/8 inch thick.
While a perfect  circle is not important, it is important to maintain
uniform  thickness. Using your fingertips, gently lift the dough and
drape it  onto the grill, guiding it carefully onto the rack. Within 1
minute,  it will puff slightly, the underside will stiffen, and grill
marks  will appear. Using tongs, immediately flip the crust over onto
the  coolest part of the grill. Brush it with olive oil and top as
desired. Repeat the procedure with the other balls of dough.  Makes two
10- to 12-inch OR six 5- to 6-inch pizzas; serves 6.  Prepared August
5, 1997, by Marion Scotto, as part of "LIVE!"'s  "Italian Cooking
Week." From the cookbook "FRESCO, Modern Cooking for  All Seasons," by
Marion Scotto and Vincent Scotto.  Busted by Badams
<adamsfmle@sprintmail.com>  Recipe by:
http://www.tvplex.com/BuenaVista/RegisAndKathieLee/recipes.  Posted to
recipelu-digest Volume 01 Number 165 by Badams
<adamsfmle@sprintmail.com> on Oct 26, 1997

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