Ingredients
- 2/3 cup lukewarm water (105 degrees F to 115 degrees F)
- 2 1/2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 2 tablespoons olive oil, plus additional for oiling bowl
- 1 3/4 to 2 cups all-purpose unbleached flour
- 1/4 cup finely ground yellow cornmeal
- 2 teaspoons coarse salt
Directions
In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.
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By bjinvail_
boulder, CO
on May 14, 2011
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Flavor explosive with fresh herbs and cooked on a pizza stone at 550 degrees for 7- 8 minutes.
Added fresh garlic, onions, mushrooms, spinach, broccoli, grape tomatoes, chicken, parmesan reggiano, provolone cheese, kalamata olives, red pepper flakes, fresh rosemary, thyme, basil, and pizza sauce from Boboli. Magnifico!
By Dedee Royale
Miami Beach
on April 10, 2011
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This recipe failed miserably for me. I used semolina flour which I got from a pizza cookbook but then followed the recipe to the letter. The dough never doubled, but rose slightly after 1 1/2 hrs. covered in a warm place. I quartered the pieces and then rolled each into a 10" circle, then baked it on my stone after the toppings. The toppings were fantastic, but the dough was like eating a big cracker. The recipe said "to grill". Perhaps that's where I made my mistake.
By jonathanmichell...
Durham, 73
on July 30, 2010
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This was the first time that our family has made pizza from scratch. It was so easy to make, so easy to work with, and so delicious. We used it in another Food Network recipe: The Neely's Chicken Alfredo Pizza and the two together were a delicious combination...we high recommend both and will definitely be making this again very soon!
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