| Combine yeast, 1 cup flour and other dry ingredients.
Heat water to 120° to 130° F.
Combine dry mixture, water and oil in mixing bowl on low speed. Beat 2
to 3 minutes on medium speed.
By hand, stir in enough remaining flour to make a firm dough. Knead on
floured surface 5 to 7 minutes or until smooth and elastic. Use additional
flour if necessary.
Pizza dough does not need to develop as long as bread dough. Allow dough
to rest 15 to 20 minutes.
Punch down dough. Divide into 2 sections.
Roll or pat each section into a 12-inch circle on a flat cookie sheet
or baker's peel that is generously sprinkled with cornmeal.
Layer the crust first with grated cheese before adding any of the other
toppings. This step will prevent the crust from becoming soggy from the
liquid in the vegetables.
Follow with fresh, thinly sliced tomatoes.
Other fresh vegetables that add flavor and interest are zucchini, summer
squash, green pepper, green onions and fresh mushrooms.
Season with fresh or dried basil or a dried Italian blend of herbs.
Place on hot grill. The length of baking time depends on the grill temperature
and the distance the rack is from the heat source.
The approximate time is 10 to 15 minutes; the bottom of the pizza should
be golden brown and the top bubbly.
Yield: two 12-inch pizzas
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