Friday, March 7, 2014

Pizza on the Grill Crust

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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