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Print this Recipe    Pizza 03

Pizza Dough

1 cup warm water (approx 110F)
1 tsp dry yeast
1 cup bread flour
2 to 2.5 cups unbleached all purpose flour
1.5 tsp salt

Dissolve the yeast in the water in a large bowl. Add the bread
flour and two cups of the all purpose flour and the salt. Mix with
a wooden spoon until the dough pulls away from the sides of the
bowl. Turn the dough out onto a floured surface and begin to knead,
adding more of the remaining flour if necessary. The dough should
be soft. Knead until the dough "pushes back", about 10 to 15 minutes.
Or, you could the yeast,water, and flour in a heavy duty mixer for
about 3-4 minutes on medium. Let the dough rise until doubled,
about 1 to 1.5 hours. Punch down and let rise again if you like.
Form the dough into about 6 balls. You might want to make smaller
balls depending on how wide your grill is because each ball will
be a pizza for the grill. Roll out to about 1/8 or 1/4 inch thick
and you are ready to go.

Grilled vegetables make a great topping for the pizza. You can
marinate and grill eggplant, zucchini, onions, portobellas, etc.
Make sure your sauce (sorry, I don't have a recipe for sauce),
grated cheese, and grilled veggies, fresh veggies such as sliced
tomatoes are ready to go before you grill the dough. The veggies
won't actually cook on the pizza, unlike a baked pizza, so if you
want toppings to be cooked, you have to do so before hand. Toppings
are best if they are not too wet.

To grill the dough, you want one side of the grill to be medium
heat and the other to be med low. Take the rolled out dough and
lay it down on the grill. It might stick at first, but will release
itself once the dough sears and you start to see grill marks. Grill
the dough until you get some light grill marks or until the bottom
of the dough is dry and golden. The top will still be uncooked.
Remove it off the grill and put it grilled side up on plate. This
the fun part, layer on your choice of sauce, cheese and toppings
and return the pizza to the grill to cook on the cooler side of
the grill. I usually cook this side longer on the lower heat in
order to get a crispy crust and to melt the cheese. covering the
grill helps melt the cheese.

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