PIZZA DOUGH FOR THE GRILL

Pizza Dough for the Grill image

Provided by Steven Raichlen

Time 17m

Yield enough dough for 4 pizzas

Number Of Ingredients 8

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1 envelope active dry yeast or 1 cake yeast
1 teaspoon sugar
1 cup warm water
2 1/4 teaspoons kosher salt
1/4 cup johnnycake meal (see note)
3 tablespoons whole-wheat flour
1 tablespoon extra-virgin olive oil, plus oil for greasing and brushing
2 1/2 to 3 cups unbleached white flour

Steps:

In a bowl dissolve the yeast and sugar in the water. After 5 minutes, stir in the salt, johnnycake meal, whole-wheat flour and oil. Gradually stir in enough white flour to form a soft but not sticky dough. Knead until smooth. (The dough can also be made in a food processor.)
Place the dough in an oiled bowl, brush the top with oil, and cover with plastic wrap. Let the dough rise in a warm place for 1 to 2 hours or until doubled in bulk. Punch the dough down.
Let the dough rise again for 40 minutes or until doubled in bulk. Punch down. If the dough is sticky, knead in a little more flour.