Instructions: Dissolve yeast in the warm water with sugar.

After 5 minutes, stir in salt, cornmeal, whole-wheat flour, and oil.

Gradually add all-purpose flour, stirring with a wooden spoon until a stiff
dough has formed.

Place the dough on a floured board, and knead for several minutes, adding only enough additional flour to keep dough from sticking.

When dough is smooth, transfer to a greased bowl. To prevent, transfer to a
greased bowl. To prevent a skin from forming, brush top of dough with additional olive oil, cover bowl with plastic wrap, and let rise in warm place, away from drafts, until doubled, 1 1/2 to 2 hrs.

Punch down dough. Knead dough several times on lightly floured board.

Return dough to bowl; cover and let rise 40 min.

Punch down dough. If sticky, knead in a bit more flour.

Makes enough for four 12 inch pizzas.

Well, as usual...I dont follow directions. I didnt do them on the grill but in my oven. I cooked them at 475 deg F for 15 min. The dough was probably the lightest and best that I have
**ever** eaten. I topped one with tomatoes, sweet anise, 1 T slivered almonds crushed, and sauteed zucchini. Topped another with the Mushrooms with Mint and Lemon recipe I and she cooked them for dinner with her toppings.

NOTES :

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