1 no ingredients
Directions
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
Recipe By : GH, 8/96, pg 116
From: Reggie Dwork
~0700
Servings: 8 servings
Pizza On The Grill - Pizza Dough
Categories: Bread; Breads; Grilling; Italian; Pasta
The History of Recipes
We can read the history of meal recipes way back into the distant past, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, sadly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to food historians is a collection of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, there are two interesting cookery books published in the fourteenth century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that we all know today, but instead accounts of the types of meals prepared by the cooks of the upper classes of those days. For the next few years, the powerful families of Wesstern Europe tried to lay on the most extravagent banquests, and consequentially the best cooks and their recipes could command a high salary. However, it wasn`t until the 19th century the formal cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, testing, and publishing the recipes of their peers. The introduction of the TV brought us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like those on this web site. |
We hope you enjoy this Pizza On The Grill Pizza Dough _r T_ recipe.
