![Grilled Pork Chops With Peanuts, Sesame and Cilantro](https://static01.nyt.com/images/2018/07/04/dining/04woodrex3/04woodrex3-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Pizza Dough for the Grill
Updated Oct. 10, 2023
- Total Time
- 17 minutes
- Prep Time
- 12 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:enough dough for 4 pizzas
- 1envelope active dry yeast or 1 cake yeast
- 1teaspoon sugar
- 1cup warm water
- 2¼teaspoons kosher salt
- ¼cup johnnycake meal (see note)
- 3tablespoons whole-wheat flour
- 1tablespoon extra-virgin olive oil, plus oil for greasing and brushing
- 2½ to 3cups unbleached white flour
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.
Tip
- 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
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement