INGREDIENTS

INSTRUCTIONS

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
Posted to Digest eat-lf.v096.n196
Date: Tue, 22 Oct 1996 23:13:29 -0700
From: Reggie Dwork <reggie@reggie.com>
NOTES : Cal 186.8
Fat  2.3g
Carb  358g
Fib  1.1g
Pro  5.4g
Sod  531mg
CFF  11%

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