Pizza Crust

July 14, 2007

Pizza on the Grill I from

I have made some alterations to this recipe.

Makes one large pizza.
1 (.25 oz) package active dry yeast
1 C warm water
pinch of sugar
2 t salt
1 T olive oil (or a flavored oil)
2 cloves of garlic, minced
1 T dry basil
3 to 3 1/3 C  flour (I mix All Purpose with Whole Wheat flour, a ratio of 1 C WW to 2 C AP)

Proof yeast with water and sugar till frothy, about 10 minutes. While proofing, mince the garlic and mix the garlic, basil, oil and salt in a small bowl. When the 10 minutes are up, mix in the garlic/basil mixture. Stir to combine, then mix in the flour with a spoon till the dough is kneadable.  Turn the dough on to a flat surface and knead the rest of the flour in, untill it is a very thick consistensy.  Form it into a ball and let it rise in a oiled bowl under a damp cloth till about doubled in size, 1 hour, give or take.  When doubled, punch down and form into a ball again, letting it rise another hour.  If you are in a rush, skip the second hour of rising.


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