INGREDIENTS

INSTRUCTIONS

DOUGH
SAUCE
TOPPINGS
EAT AND ADD SALT. AFTER DOUG
:         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 (45
:         minutes for fast rising yeast, 1 1.2 hours for regular).
:         While dough is rising make sauce by melting butter in a
:         saute pan. Add garlic and saute for one minute. Add
:         tomatoes and cook 2 minutes, stirring constantly. Add
:         cream, basil and oregano and bring to a boil, remove from
:         divide 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), rotating for even cooking.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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