PIZZA ON THE GRILL

      Title: PIZZA ON THE GRILL
  Categories: Pizza, Italian
       Yield: 4 Servings
  
 MMMMM---------------------------DOUGH--------------------------------
       1 ts Salt
   1 1/2 c  Warm water divided
            -110-115 degrees
       2 ts Light brown sugar
       2 pk Fast rising yeast oregano
   3 1/2 c  Unbleached white flour
     1/4 c  Corn meal
       4 tb Olive oil divided
     1/4 c  Whole wheat flour
 
 MMMMM---------------------------SAUCE--------------------------------
            Salt to taste
       4    Minced large cloves garlic
     1/2 c  Whipping cream
       3 tb Chopped fresh basil
       3 tb Chopped fresh
            -oregano
       8    Ripe italian plum tomatoes
            -peeled, seeded and chopped
       3 tb Unsalted butter
 
 MMMMM--------------------------TOPPINGS-------------------------------
            Olive oil
            Other toppings as desired
     1/2 c  Gorgonzola cheese
            -crumbled
 
 MMMMM----------------EAT AND ADD SALT. AFTER DOUG---------------------
  
   :         DOUGH: Measure 1/2 c warm water in a bowl. Add sugar
   :         and yeast and stir to dissolve. Let stand at least 5
   :         minutes to proof (froth forms on top). Meanwhile, sift
   :         together into a large bowl the white flour, wheat flour,
   :         corn meal and salt. Make a depression in the middle and
   :         add 3 Ts of the olive oil and 1 c warm water.
   :         Add yeast mixture. Mix all ingredients with your hands and
   :         gather together and place on floured board. Knead about 10
   :         minutes, adding more flour if dough is sticky, to form a
   :         smooth, elastic mass. Grease a large bowl with olive oil.
   :         Add dough, turning it to coat top. Cover and let rise in
   :         warm place, draft-free location until doubled in size (45
   :         minutes for fast rising yeast, 1 1.2 hours for regular).
   :         While dough is rising make sauce by melting butter in a
   :         saute pan. Add garlic and saute for one minute. Add
   :         tomatoes and cook 2 minutes, stirring constantly. Add
   :         cream, basil and oregano and bring to a boil, remove from
   :         divide into 6 equal pieces and, on floured surface, roll
   :         out to desired shape about 1/2 inch thick. Coat both sides
   :         of shaped crust with olive oil, then place on grill
   :         directly over fire until upper surface begins to bubble
   :         (about 2 minutes). Fire must be very hot and grill must be
   :         clean (coals should be red with a small flame, like a
   :         steak fire; this is important). Watch crust closely and
   :         rotate with spatula if necessary. Remove crust and turn
   :         cooked side up (it should be golden brown). Brush with
   :         olive oil, sauce, cheese and desired toppings. Sprinkle
   :         some olive oil over each pizza. Return for final cooking
   :         (2-4 minutes), rotating for even cooking.
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