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- Dissolve sugar in warm water and sprinkle yeast on top. (If using instant yeast,
add it to the dry ingredients.) Let stand until yeast is foamy, about 10 minutes.
In
food processor (use steel blade) combine flour, corn meal, and salt, plus dried herbs or garlic
powder, if using. Pulse to blend.
Add olive oil to the yeast liquid, stir well to get
any yeast that may have settled to the bottom, and with the machine running, add to the dry
ingredients. Pulse until well mixed, and dough forms a sticky ball. If dough is too wet
to form a ball, add more flour a tablespoon or two at a time; if it's so dry that it's not sticky,
add more water a tablespoon at a time. Pulse briefly after each addition.
Scrape dough
out onto lightly floured surface and knead into a ball. Cover with a damp cloth or plastic
wrap and let rise until doubled. This will take about an hour in a warm place (see
TIP) or longer at room temperature.
When ready to cook, have prepared toppings
at hand. Heat grill or start charcoal. Briefly knead the dough, cut into desired number
of pieces, and shape into balls. This amount of dough will make four 9-10 inch, six 7-8
inch, or eight 6 inch crusts. On a floured surface, roll the balls to about 1/8 inch thick,
as even in thickness as possible. Spread out flat or stack between sheets of parchment paper
or flour-dusted waxed paper.
When grill is ready, lightly brush one side of crust with olive
oil and grill, oiled side down until firm and a bit browned, several minutes. Turn, quickly
add toppings, cover grill, and cook until crust is crisp; this may take from 2-6 minutes depending
on grill temperature and crust thickness. Watch closely to prevent burning.
Serve
immediately.
TIP: to make a warm place to speed dough rising, microwave a
large glass of water for 2 minutes. Leave the glass in the microwave and put in the covered
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