Ingredients
1 c. warm water
1 T. sugar
1 envelope yeast (or 1 scant T. yeast)
3 T. olive oil
3 c. (or more) flour
1½ t. salt
1 T. fresh chopped rosemary (or ground dried)
Combine water and sugar in food
processor/mixer. Sprinkle yeast over;
let stand until foamy. Add oil, flour,
salt and rosemary. Mix well.
Knead dough on floured surface until smooth and elastic, adding more
flour gradually if dough is sticky, about 5 minutes. Put dough in a lightly oiled bowl, turning
once to coat dough. Cover bowl with a
damp towel. Let stand in a warm area for
about an hour, until dough doubles in size.
Turn out dough onto floured
surface. Punch down. Divide dough into 4 equal pieces. Stretch out (or use a rolling pin) each piece
on a floured surface to about a 9-inch round.
On a medium hot grill, grill
crust rounds until lightly brown on both sides.
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