Grilled Corn-on-the-Cob Grilling corn in its husk Yield: 2-14" pizzas
2/3 cup warm water (104-114 F)
2 1/2 tsp active dry yeast
1/2 tsp sugar
2 tbsp extra virgin olive oil
2 cups 00 flour, or all-purpose
1/4 cup yellow cornmeal
1 tbsp kosher salt
1 tbsp cracked pepper
In a large mixing bowl, whisk together yeast, sugar, and 1/3 cup water. Allow to sit in a warm place for 10 minutes.
Stir remaining water, oil, 1 1/2 cups of the flour, corn meal, salt, and pepper. with a wooden spoon, mix until it forms a loose dough. Turn onto a floured board and knead the dough, adding the remaining flour until the dough is smooth and elastic
Lightly oil a medium mixing bowl, add the dough, and turn to completely oil the dough. Cover with a damp cloth, and set aside in a warm dry place for about an hour, or until the dough has doubled in size.
When the dough has risen, punch it down to pop any large air bubbles and divide into two portions. Use immediately, or refrigerate until needed.
Grilling corn in its husk
Yield: 2-14" pizzas