Hi Mary: I haven't been in the FF for a long while. Thought I'd take a peep and saw your Post. Here is my recipe. Always glad to help. Pizza Dough An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick, unless you are using NS Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou I'll send a Recipe for the Sauce.

Yummy! BBQ chicken pizza is one of our favorites too :-) We also like the crunch of cornmeal on our pizza crusts, but I use polenta on the peel to get that effect. For a while there I was using parchment paper under the crusts and just setting the crusts on the stone paper and all, but we missed the cornmeal flavor and crunch. I have a little whisk broom I use to dust the leftover cornmeal off of the stone so it doesn't burn if I'm baking more than one. I'll be curious to see what your experiment yields - I wouldn't think that replacing that small amount of flour with cornmeal would cause any problems. I have a batch of the dough in the freezer (the first time I've frozen it, as an experiment), and now I'm hungry for pizza so I guess I'll have to take it out and make some this weekend too. Maybe one BBQ chicken and one sausage and mushroom, just because I can LOL. Linda - I'm glad your pizza was a hit! Deniselie - I've never done a kitchen remodel, but we did do some hardwood floors in our last house which necessitated living in the family room with only a microwave and crockpot for a while, so I can only imagine what that must be like. I think I'd be daydreaming about the meals I'd make too... Becky

Pizza Hut isn't really what I meant by a decent pizza place. It's basically fast food and doesn't have the kind of wonderful flavor a good pizza dough has, even if they'd sell you dough. Certainly not worth 45 min. drive. My pizza recipe is based on this one: http://www.food.com/recipe/100-whole-wheat-pizza-dough-and-pizza-tips-436030 I've made it as stated and it makes good pizza. The changes I've made for myself are to suit my wheat and my tastes. I don't know if this has enough guts (i.e., well developed gluten that isn't cut by the bran content) to stand up to direct grilling (i.e., on a grate or grate pan), though you could certainly make it on a solid pizza pan on the grill. It runs sticky, so oiling the pan is a good idea. It's best to use a high protein whole wheat flour, like King Arthur hard (soft is for cakes). You could sub in some bread flour, like in Lars's recipe or add some vital wheat gluten to up the gluten as well. My version uses home milled flour (finest setting on electric flour mill appliance). You can buy both hard white whole wheat flour and hard red whole wheat flour, but you could use all of either. Use the very freshest flour you can get if you don't mill your own or you'll need more sweetening, like the honey in the linked recipe. I do the combination for flavor. All red is too sharp and overwhelms the toppings. All white whole wheat isn't tasty enough. 100% Whole Wheat Pizza Mill flour: 204 grams hard white wheat 135 grams hard red wheat Add to mixer bowl with: 22 grams barley malt powder (diastatic or middle of the road, not sweetener only) Pinch or scant 1/8th tsp ascorbic acid (vitamin C crystals) 7 grams dry salt (any kind) (heaping tsp.) scant 2 grams active dry yeast (heaping 1/2 tsp.) 241 grams water 22 grams olive oil (I use EVOO for the flavor, and it seems to be well enough shielded by the dough not to go weird at the high heat) Mix with Danish Dough Whisk or flat wooden spoon and let rest for about five minutes. Knead in mixer with dough hook for about five minutes. Transfer dough ball to baking surface (silicone mat, lightly oiled is good), and cut into usable portions (don't use a sharp knife on silicone mats--use a bench scraper or the back of a knife). This recipe makes one really big pizza, two medium, or four individual. An individual portion is about 152 grams. Spray sandwich ziplocs with oil and put each portion in one, or the whole thing in a larger bag. Put all the bags in a gallon bag. Chill (hydrate) for at least 24 hours (i.e., put in fridge for a slow rise). Remove dough from fridge and turn out onto oiled thin aluminum pizza pan when you preheat the oven with baking stone to 475°-500° F. Shape the dough into a round, using gravity, as usual, or press to the sides with your fingers, but don't overwork--too much handling cuts the whole wheat gluten and spoils the rise. Let it rest for about half an hour. After it has relaxed a little, you can adjust the shape. Add toppings. Bake for 9 minutes, or whatever is appropriate for your oven. N.B. -- In my experience, this dough is at its best 2 days after being made. 24 hrs. is minimum and okay. Two days is spot on. Three days is fine. Four days and the yeast might be exhausted, or nearly, so you'll have more of a thin crust/flatbread, but it's still good. If you're going to keep the dough longer than that, put it in the freezer right after making it up, and defrost overnight in the refrigerator. It will only keep, unbaked, a month or two in the freezer before the yeast gives up. A better way to keep it would be to bake all of the dough on the second day, either as pizzas or untopped (for untopped, dock the dough so it won't puff up--poke all over with a big fork if you don't have a docker). Pull them from the oven before they brown completely. Maybe 7 minutes. Put them on baking parchment or waxed paper wrapped cardboard, and wrap for freezing.

I would test different methods as plllog mentioned. I do see some trouble rolling out and freezing soft dough. Might need some oil or some corn flour to keep it from sticking to your wax paper or parchment. I personally prefer pre-baking a few minutes. I often pre-bake with a bit of sauce and a bit of cheese, even three cheeses and caramelized onions so i have a very quick pizza to pull out and add any fresh things i have to add as a topping 'on the day'. And often when i do a pizza night i make a few extra to freeze while i'm at it...prepping and chopping. Freezes well and re-heats easily for a quick snack. While you are rolling out your dough, one could be in/on your cooking method...for a quick few minute heat, then onto the next. A dozen in a half hour?