Pizza Dough For The Grill

This recipe came from an outdoor program i watched on cable tv. i've changed a few things, i make this dough often and it's always a hit, you can use any fresh vegetables from your garden for your toppings.

Steps

Combine the lukewarm water and yeast in a medium bowl.

Stir and set aside until yeast has dissolved or until white bubbles have formed on top , about 10 minutes.

Stir in 2 tablespoons of olive oil , basil , romano cheese , salt and black pepper.

Slowly add 2 1 / 2 cups of the flour and 1 / 3 cup of the cornmeal , until mixture is too sticky to stir.

Dust a cutting board with flour and turn dough out onto surface.

Knead the dough.

Add more flour as necessary.

Continue kneading the dough until it is smooth and elastic , and no longer sticky.

Brush the bowl with the remaining tablespoon of olive oil , and return the dough to bowl.

Cover the bowl with a clean kitchen towel and place in a warm , draft free spot for about 1 hour or until the dough has doubled in size.

Punch down the dough and turn out onto a floured work surface.

Divide dough into 6 to 8 equal portions.

Cover the dough and allow to rise for another 1 / 2 hour.

Sprinkle 1 / 4 cup of cornmeal on 2 ungreased cook.

Ingredients

dry yeast, water, olive oil, basil leaves, romano cheese, salt, black pepper, unbleached white flour, yellow cornmeal