1 package Active baker's 3 Tbs Whole-wheat flour
yeast 1 Tbs Olive oil
1 cup Warm water; 105 - 115 2 1/2 cup All-purpose flour; to 3 1/2
deg f c, unbleached
1 pinch Salt
2 1/4 tsp Kosher salt
1/4 cup White cornmeal; fineground
1 Dissolve yeast in the warm water with sugar.
2 After 5 minutes, stir in salt, cornmeal, whole-wheat flour, and oil.
3 Gradually add all-purpose flour, stirring with a wooden spoon until a stiff dough has formed.
4 Place the dough on a floured board, and knead for several minutes, adding only enough additional flour to keep dough from sticking.
5 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.
6 Punch down dough. Knead dough several times on lightly floured board. Return dough to bowl; cover and let rise 40 min.
7 Punch down dough. If sticky, knead in a bit more flour.
8 Makes enough for four 12 inch pizzas.
9 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.
Servings: 8
