Pizza Dough For The Grill

• 5 (prox) cups of organic unbleached all purpose flour (I use King Arthur brand)
• 4 Tbl. organic yellow cornmeal
• 1 Tbl. sugar
• 3 and 1/2 tsp. Diamond Crystal kosher salt
• 1 tsp. instant yeast
• 4 Tbl. olive oil
• 1 and 3/4 cups room temp water (about 70 degrees)

1. 1. Set up your Kitchen Aid mixer with the dough hook and place all the dry ingredients into the bowl, give it whir.
2. Stir in the water and 1-1/2 Tbl of the olive oil, and let the dough just come together.
3. Set a timer for 4 minutes and mix on low speed for that time. Add flour and/or water as needed to help the dough form a coarse ball that clears the sides and bottom of the bowl. It may be kind of loose, that's OK.
4. Let the dough rest for 15 full minutes, then mix again, this time on low-med speed. The dough should completely clear the sides and bottom and will become smoother, supple, and tacky but not sticky.
5. 2. Remove the ball of dough from the mixer and place on a smooth surface lightly oiled with some of the olive oil. Divide into 6 balls, using olive oil as needed to prevent the balls from sticking together.
6. Place each ball of dough in a sandwich size baggie and add about 2 tsp. of olive oil to each bag.
7. Seal the bags and let rest for 30 minutes. If you will be using the dough within the next 3 days, store in refrigerator. If not, store in freezer.
8. To use refrigerated dough, remove from refrigerator about 2 hours before making pizza.
9. To use dough from freezer, remove it about 4 hours before making pizza.

flour, tbl, tbl, salt, yeast, tbl, water

Taken from www.epicurious.com/recipes/member/views/pizza-dough-for-the-grill-50044214 (may not work)