| 1 | : dough: measure ?c warm water in a bowl. |
| 2 | Add sugar : and yeast and stir to dissolve. |
| 3 | Let stand at least 5 : minutes to proof (froth forms on top). |
| 4 | Meanwhile, sift : together into a large bowl the white flour, wheat flour, : corn meal and salt. |
| 5 | Make a depression in the middle and : add 3 ts of the olive oil and 1 c warm water. |
| 6 | : add yeast mixture. |
| 7 | Mix all ingredients with your hands and : gather together and place on floured board. |
| 8 | Knead about 10 : minutes, adding more flour if dough is sticky, to form a : smooth, elastic mass. |
| 9 | Grease a large bowl with olive oil. |
| 10 | : add dough, turning it to coat top. |
| 11 | Cover and let rise in : warm place, draft-free location until doubled in size (45 : minutes for fast rising yeast, 1 1.2 hours for regular). |
| 12 | : while dough is rising make sauce by melting butter in a : saute pan. |
| 13 | Add garlic and saute for one minute. |
| 14 | Add : tomatoes and cook 2 minutes, stirring constantly. |
| 15 | Add : cream, basil and oregano and bring to a boil, remove from : divide into 6 equal pieces and, on floured surface, roll : out to desired shape about ?inch thick. |
| 16 | Coat both sides : of shaped crust with olive oil, then place on grill : directly over fire until upper surface begins to bubble : (about 2 minutes). |
| 17 | Fire must be very hot and grill must be : clean (coals should be red with a small flame, like a : steak fire; this is important). |
| 18 | Watch crust closely and : rotate with spatula if necessary. |
| 19 | Remove crust and turn : cooked side up (it should be golden brown). |
| 20 | Brush with : olive oil, sauce, cheese and desired toppings. |
| 21 | Sprinkle : some olive oil over each pizza. |
| 22 | Return for final cooking : (2-4 minutes), rotating for even cooking. |
