Serves: 2
Total Calories: 754

1 cup water, warm
1 envelope yeast, dry, active
1 teaspoon sugar
2 teaspoons salt (kosher or sea)
3 tablespoons cornmeal, fine white
3 tablespoons whole wheat flour
1 tablespoon olive oil, extra-virgin, plus oil for the bowl
3-3 1/2 cups flour, unbleached, all-purpose, or as needed

1. Place the water in a large bowl and add the yeast and sugar. Stir to dissolve and let sit 5 minutes, then stir in the salt, cornmeal, whole-wheat flour, and oil. Gradually stir in enough all-purpose flour to form a dough that comes away from the sides of the bowl. Knead the dough on a floured work surface, or in a food processor or mixer fitted with the dough hook, until smooth and elastic. The dough should be soft and pliable, but not sticky. Kneading should take 6 to 8 minutes.

2. Lightly oil a clean large bowl. Place the dough in the bowl, brush the top with oil, and cover loosely with plastic wrap. Let the dough rise in a warm, draft-free spot until doubled in bulk, 1 to 2 hours. Punch down the dough.

3. Let the dough rise until doubled in bulk again, 40 to 50 minutes. Punch it down. Divide the dough into 2 equal pieces. Shape each into a ball, then flatten them slightly so they resemble thick disks. You’re now ready to make the pizzas.

Makes enough for two 13 X 9-inch rectangular pizzas.

Nutritional Facts:

Serves: 2
Total Calories: 754
Calories from Fat: 60

More Recipes from the The Barbecue Bible Cookbook:
Basic Pizza Dough
Basil Aioli
Grilled Pizza With Arugula and Italian Cheeses
Grilled Pizza With Tomato, Basil, and Cheese
Grilled Portobello Mushroom Sandwiches With Basil Aioli
Indian Spinach-Cheese Kebabs
Mushroom-Rice Burgers With Cheddar Cheese
Provencal Dagwood
Raclette
Tandoori Peppers
Tofu on Stilts / Dengaku
White Rabbit
Yam and Nut Kebabs