primo pizza dough for the grill √
Makes 2 (11-in.) pizza crusts.
Note: From “100 Grilling Recipes You Can’t Live Without” by Cheryl and Bill Jamison (Harvard Common Press, $16.95).
• 2 c. flour, preferably bread flour, or unbleached all-purpose flour, plus extra for rolling dough
• 3 tbsp. cornmeal, preferably coarse ground
• 1 tsp. salt
• 1 tsp. rapid-rise yeast
• 3/4 c. lukewarm (105 to 115 degrees) water
• 2 tbsp. plus 1 tsp. extra-virgin olive oil, divided
In a food processor fitted with a metal blade, pulse together flour, cornmeal, salt and yeast. With motor running, add water and 2 tablespoons olive oil. Continue processing for about 30 seconds more, until dough forms a fairly cohesive ball that is smooth and elastic (if it remains sticky, add another tablespoon or two of flour).
On a lightly floured work surface, knead dough a few times, forming it into a ball. Pour remaining 1 teaspoon of olive oil into a large bowl and add dough, turning it around and over until coated with oil. Cover bowl with a damp cloth and set bowl in a warm, draft-free spot. Let dough rise until doubled in volume, about 1 hour.
On a lightly floured work surface, punch dough down and let rest for 10 minutes. Using a combination of flattening the dough with a lightly floured rolling pin, then stretching and prodding the dough with fingers, form dough into 2 thin disks, each about 1/8-inch thick and 11 inches in diameter (a raised edge isn’t necessary).
Dough is ready to use at this point, or can be saved for later. Line a baking sheet with wax paper and stack crusts on it, with another layer of wax paper between crusts. Chill crusts on baking sheet to firm dough, then remove from baking sheet and wrap crusts in plastic wrap before storing. Refrigerate for up to 3 days, or freeze for up to 1 month. Bring crusts back to room temperature before proceeding.
classic Italian pizza with fire-roasted tomato sauce √
Makes 2 (11-in.) pizzas (6 slices per pizza).
Note: From “100 Grilling Recipes You Can’t Live Without.”