Margarita Pizzas

1. Dissolve yeast in warm water with sugar. After 5 min.,stir in salt, cornmeal,w.w. flour and oil.Gradually add white flour, stirring, until a stiff dough is formed. (can be made in a kitchen aid mixer with the dough hook) Remove from bowl if mixing by hand, onto floured board, and knead it for several minutes, adding flour as needed to keep dough from sticking. When the dough is smooth and shiny, transfer to an oiled bowl, cover with plastic and let rise until doubled, 1 1/2 - 2 hrs. Punch dough down and knead, then let rise again for 40 min. Punch down once again...you’re ready to make pizza! Prepare a hot charcoal fire, with grill rack 3-4 inches above coal. On large inverted ,oiled, baking sheets, flatten the dough into 4 10-12 in. freeform circles,1/8 in. thick. When the fire is hot, lift the dough and drape onto the grill. When the dough puffs a bit, stiffens and has grill marks, approxiamately 1 min. flip the crust over with tongs onto the coolest part of the grill. Quickly brush with olive oil, scatter with garlic and cheeses and spoon dollops of tomato sauce over the cheese(do not cover with sauce), and drizzle with olive oil. Move pizza back toward the hot coals, not directly over, and rotate pizza, so that different sections receice high heat, making sure that bottom is not burning, until bubbling and cheese is melted, 6-8 min. Serve topped with torn basil.

2. Other toppings:caramalized onion, sauteed wild mushrooms, sun-dried tomatoes, calamata olives, goat cheese, fresh sliced mozzarella, proscuitto arugula, roasted red peppers, sliced garlic, mixed fresh herbs