This recipe, adapted from Good Times, Good Grilling, by Cheryl and Bill Jamison, makes 2 thin 11-inch pizza crusts, or 6 individual pizzas.
2 cups unbleached all-purpose flour
3 Tbsp coarse ground cornmeal
1 tsp salt
1 tsp rapid-rise yeast
3/4 cup lukewarm water
2 Tbsp plus 1 tsp olive oil
Lightly oil half of a 12-muffin tin (dip a paper towel in a small bowl of olive oil, and rub the inside of each muffin compartment), and set aside.
In a food processor, pulse together the flour, cornmeal, salt and yeast. With the motor running, add the water and 2 Tbsp of oil. Continue processing for approximately 30 seconds more, until the dough forms a cohesive ball that is smooth and elastic. If it remains sticky, add another Tbsp or two of flour.
Knead the dough a few times on a floured work surface, forming it into a ball. Pour the remaining oil into a large bowl, and add the dough, turning it over until coated with oil. Cover with a damp cloth, and set in a warm draft-free spot to rise until doubled (approx. 1 hour). Punch down the dough, and divide into 6 equal pieces. Roll each piece into a ball, and place each ball in the muffin tin.
You can refrigerate for 30-60 minutes before using, but bring back to room temperature before proceeding. You can also freeze the dough, wrapped in individual zip lock bags.
2 cups unbleached all-purpose flour
3 Tbsp coarse ground cornmeal
1 tsp salt
1 tsp rapid-rise yeast
3/4 cup lukewarm water
2 Tbsp plus 1 tsp olive oil
Lightly oil half of a 12-muffin tin (dip a paper towel in a small bowl of olive oil, and rub the inside of each muffin compartment), and set aside.
In a food processor, pulse together the flour, cornmeal, salt and yeast. With the motor running, add the water and 2 Tbsp of oil. Continue processing for approximately 30 seconds more, until the dough forms a cohesive ball that is smooth and elastic. If it remains sticky, add another Tbsp or two of flour.
Knead the dough a few times on a floured work surface, forming it into a ball. Pour the remaining oil into a large bowl, and add the dough, turning it over until coated with oil. Cover with a damp cloth, and set in a warm draft-free spot to rise until doubled (approx. 1 hour). Punch down the dough, and divide into 6 equal pieces. Roll each piece into a ball, and place each ball in the muffin tin.
You can refrigerate for 30-60 minutes before using, but bring back to room temperature before proceeding. You can also freeze the dough, wrapped in individual zip lock bags.