BBQ PIZZA DOUGH

  2/3 cup lukewarm water (105 to 115 degrees) divided

A ¼ oz. package (2 ½ tsp) active dry yeast….I use rapid rise

½ tsp sugar

2 Tbsp olive oil plus some for oiling bowl

1 ¾  to 2 cups all-purpose flour

¼ cup ground yellow cornmeal

In a large bowl stir together 1/3 cup of the warm water, yeast, and sugar and let stand until foamy, about 10 minutes.

Stir in remaining 1/3 cup warm water, 2 Tbsp olive oil, 1 ¾ cup flour, cornmeal and salt and blend until mixture forms a dough.  Knead dough on a floured surface, incorporating as much of remaining ¼ flour as necessary to prevent dough from sticking, until smooth and elastic, 5 to 10 minutes.

 (I use my kitchen-aid mixer with dough hook.  Put everything in bowl and “kneed” until it forms a ball.  Add more flour 1 Tbsp at a time if too wet.  Or add water 1 tsp at a time if too dry.  Process about 15 seconds more.)

Put dough in an oiled deep bowl and turn to coat with oil.  Let dough rise, covered with plastic wrap, in a warm place at least 1 hour, or until doubled in bulk, and punch down.  ( I let mine rise about 2 hours but only because I wasn’t ready to roll it out yet)

Divide dough into 6 pieces if you want individual pizzas or 4 pieces for bigger pizzas. 

On lightly floured surface, roll out 1 ball of dough 1/8 inch thick.  Oil one side of dough.  Carefully transfer it, oiled side down, with your hand to rack of grill that has been   pre-heated  to med-low. (on a hot day it is sometimes difficult to transfer without chilling the dough first.  Follow directions below for making ahead) Grill covered about 3 to 4 minutes. Remove from grill with spatula or tongs.  Place on flat cookie sheet or plate.  Place topping on pizza.  Slide carefully back onto grill and grill covered for another 3 to 4 minutes. 

 ( I make my crusts ahead of time.  Roll out dough and transfer with your hands to oiled baking sheet.  Cover surface completely with plastic wrap.  Repeat procedure with remaining dough and plastic wrap in same manner, stacking rolled-out pieces on top of one another on baking sheet.  Wrap baking sheet with more plastic wrap to completely seal.  Chill dough until firm, about 1 hour or up to 4 hours.  I have kept mine covered in refrigerator for 5 days before using.  It smells slightly sour but it grills up and tastes like sour-dough.  Yum!)