Pizza Crust (Grill)|
Fresco Pizza Crust (Grill)
- reg &
1 1/3 c Lukewarm water; (105 to 110
1 tb Molasses
1 ts Fresh yeast or 1 package
-(1/4 oz.) active dry yeast
2 1/2 tb Salt
2 1/2 tb Olive oil; plus more for
2 c Bread flour
1 1/2 c Unbleached all-purpose flour
1/4 c Whole wheat flour
In a large bowl, combine the water, molasses, and yeast, and stir gently to
mix. Set aside for about 5 minutes, until bubbling and foamy. Add the salt
and olive oil, and stir to mix.
In another bowl, whisk together the flours. Add the flours to the yeast
mixture and stir with a wooden spoon until a dough forms and pulls away
from the sides of the bowl. Form the dough into 2 or 6 balls and transfer
to a lightly oiled bowl. Turn to coat with oil, and then dab about 1 tsp.
of oil (1/4 tsp. for 6 balls) on top of each ball of dough. Cover the bowl
with plastic wrap and set aside at warm room temperature for about 20
Prepare a charcoal or gas grill. Position the grilling rack 3 to 4 inches
from the heat source. The coals should be very hot.
Oil a rimless baking sheet and flatten one ball of dough into a 10- to
12-inch or 5- to 6-inch round about 1/8 inch thick. While a perfect circle
is not important, it is important to maintain uniform thickness. Using your
fingertips, gently lift the dough and drape it onto the grill, guiding it
carefully onto the rack. Within 1 minute, it will puff slightly, the
underside will stiffen, and grill marks will appear. Using tongs,
immediately flip the crust over onto the coolest part of the grill. Brush
it with olive oil and top as desired. Repeat the procedure with the other
balls of dough.
Makes two 10- to 12-inch OR six 5- to 6-inch pizzas; serves 6.
Prepared August 5, 1997, by Marion Scotto, as part of "LIVE!"'s "Italian
Cooking Week." From the cookbook "FRESCO, Modern Cooking for All Seasons,"
by Marion Scotto and Vincent Scotto.
Busted by Badams
Recipe by: http://www.tvplex.com/BuenaVista/RegisAndKathieLee/recipes.
Posted to recipelu-digest Volume 01 Number 165 by Badams
on Oct 26, 1997