| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | c | Bread flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1 | pk | Quick-rise yeast |
| 3/4 | c | Warm water; (120 to 130 degrees) |
| 1 | tb | Olive oil |
| Cooking spray | ||
| 2 | tb | Cornmeal |
INSTRUCTIONS
Combine first four ingredients in a large bowl; make a well in center of mixture. Combine water and oil; add to flour mixture. Stir until mixture forms a ball. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide in half. Cover and let dough rest 10 minutes. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 10-inch circle on a lightly floured surface. Place dough on two baking sheets, each sheet sprinkled with one tablespoon cornmeal. To grill dough: Prepare your grill. Place pizza round on grill rack coated with cooking spray; grill 3 minutes or until puffy and golden. Turn crust over with grill marked side up and top with your favorite toppings and cook with lid closed until cheese is bubbly. (I've tried this. It's easy and very delicious!) Yield: 2 (10-inch) pizza crusts. Posted to FOODWINE Digest by Jennifer F Cote <j.cote@JUNO.COM> on Dec 19, 1997
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