4 pizza crusts
1 envelope (2 1/2 teaspoons) active dry yeast
1 cup warm water (95 degrees)
1 teaspoon H-E-B Sugar
2 1/4 teaspoons kosher salt or 1 1/2 teaspoons salt
1/4 cup Hill Country Fare Cornmeal
3 tablespoons wheat flour
1 tablespoon H-E-B Virgin Olive Oil
2 1/2 to 3 1/2 cups H-E-B Bread Flour
Dissolve the yeast in the warm water with the sugar. Set aside for 5 minutes.
Pour yeast mixture into a large mixer bowl with dough attachment. Stir in salt, cornmeal, whole-wheat flour and oil and mix on 2 speed (low) for 30 seconds. Gradually add the bread flour a 1/2 cup at a time until dough clings to hook and cleans sides of bowl (about 2 minutes). Add only enough additional flour to keep dough from sticking. Knead on 2 speed (low) for 2 more minutes or until dough is smooth and elastic.
Spray a large bowl with non-stick cooking spray and transfer dough into bowl. Spray top of dough with non-stick cooking spray and cover bowl with a plastic wrap. Place bowl in a warm place, away from drafts, and let rise until double in bulk (1 1/2 to 2 hours).
Punch down dough and knead once more in mixer with dough hook on 2 speed for 2 minutes. Place in sprayed bowl, cover with plastic and let rise again for 40 minutes.
Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.
On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12 inch free-form circle, 1/8 inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant. Do maintain an even thickness.
When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches). Use your fingertips to lift the dough gently by two corners closest to you, and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Within a minute the dough 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. Quickly brush the grilled surface with olive oil or pesto. Scatter cheese and your favorite toppings. Slide the pizza back towards the hot coals, but not directly over them. Using tongs, rotate often to see that it is not burning. The pizza is done when the top is bubbly and the cheese is melted, about 6 to 8 minutes. Serve at once.
No Nutritional Information Available