Pizza Dough for the Grill
Updated October 9, 2023
- Total Time
- 17 minutes
- Prep Time
- 12 minutes
- Cook Time
- 5 minutes
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Ingredients
1 envelope active dry yeast or 1 cake yeast
1 teaspoon sugar
1 cup warm water
2 ¼ teaspoons kosher salt
¼ cup johnnycake meal (see note)
3 tablespoons whole-wheat flour
1 tablespoon extra-virgin olive oil, plus oil for greasing and brushing
2 ½ to 3 cups unbleached white flour
Nutritional analysis per serving
71 grams carbs; 391 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 370 milligrams sodium; 10 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl dissolve the yeast and sugar in the water. After 5 minutes, stir in the salt, johnnycake meal, whole-wheat flour and oil. Gradually stir in enough white flour to form a soft but not sticky dough. Knead until smooth. (The dough can also be made in a food processor.)
- Step 2
Place the dough in an oiled bowl, brush the top with oil, and cover with plastic wrap. Let the dough rise in a warm place for 1 to 2 hours or until doubled in bulk. Punch the dough down.
- Step 3
Let the dough rise again for 40 minutes or until doubled in bulk. Punch down. If the dough is sticky, knead in a little more flour.
Johnnycake meal is made from stone-ground white-cap flint corn. It can be ordered by mail from Gray's Mill, Westport, Mass., 02790. Or use another type of stone-ground cornmeal.
Private Notes