Adapted from Emile Henry recipe.
This is an easy recipe for homemade pizza dough with directions for making a Cheese, Pesto or Mushrooms pizza. Also included, direction for grilling the pizza on an outdoor gas, charcoal, or natural wood grills.
3 cups all-purpose flour
1 envelope fast-rising dry yeast
1 teaspoon salt
4 tablespoons cornmeal
1 cup very warm water
2 teaspoons sugar
2 tablespoons olive oil
Combine flour, yeast, sugar and salt in mixing bowl. Whisk until ingredients are blended.
Stir in water and 2 tablespoons olive oil until well blended.
Place dough on a lightly floured counter, baking mat or cutting board. Knead 10 minutes. Cover with towel and let rest for 20 minutes.
Sprinkle Pizza Peel * with 2 tablespoons corn meal. Place dough on peel and press into a circle. Stretch and roll dough shaping a 14 inch circle and add toppings.
Bake at 425 degrees for 15-20 min., or until crust is crispy.
Spread 1 cup tomato sauce with 2 teaspoons Italian Seasoning on dough leaving 1/2 to 1 inch rim. Sprinkle on 2 cups shredded Mozzarella cheese.
Drop 5-6 spoonfuls of pesto on cheese pizza.
Slice medium onion and 8 oz mushrooms, saut