PIZZA DOUGH-1C warm water
-1 tsp yeast
-pinch of sugar (I used succanat)
Slightly work the flour in, put the lid on the bowl (I'm using a Bosch Universal) and let sponge for 10 minutes, it should be bubbly.
-1 tsp salt
-(I added 1 TB of the Italian spice mix I mentioned in my last post)
-More flour (about 2 1/2C) till mixture starts cleaning the bowl and let knead for 6-10 minutes. (With WW flour it's best to have the dough still a bit tacky, not sticky, otherwise you've added too much flour and your bread will be dry. But this isn't as noticeable with pizza dough. I'll have to post bread making with fresh ground whole grain flour sometime. Detail bread making is in my cookbook.)
While leaving the dough in the mixing dough to do some rising, get your pizza toppings ready. I had some natural pepperoni I'd removed from the freezer, a bit of ham left over, grated pepper jack, mozarella, and parmesan cheese, chopped some pineapple, sauted some onion and mushrooms, and opened a jar of spaghetti sauce. Also have a bowl of olive oil ready with a brush in it. And too, you need to oil the grill grate.
Make sure the grill grate is clean and oil (I always keep a shallow bowl by my grill with a folded paper towel and oil). I kept one burner on high and the other side on medium. Put one pizza dough on the high burner. It'll start bubbling up. Check it for burning, but it seemed I left it there for 1-2 minutes, then turned it over onto the medium side. Immediately brush with olive oil and spread several spoonfuls of spaghetti sauce on and add toppings. Close the grill lid and cook till the cheese is melting - which seemed about 3-5 minutes. I pulled it onto the bread board for the guys cut it up while I began the next pizza.
See the elk beyond our electric fence?