1 package dry yeast, 1.75 cups of warm water (110F), 4.5 cups flour, 2 teaspoons salt, pinch of sugar, 1/2 cup oil, pizza sauce or crushed tomatoes, mozzarella cheese, toppings of choice
heavy duty aluminum foil, grill, small bowl, large bowl, large spoon
Add the sugar, a pinch of flour, and the yeast to the water and mix well. Set aside. Put 4 cups of flour in a large bowl. Mix in salt and make a small depression in center. When yeast mixture is foamy (about 5-10 minutes), add to flour along with 2 tablespoons of oil. Stir in slowly, pulling flour into mixture as needed. Remove mixture from bowl and knead for 5 minutes, using additional flour as required. Split into 2 equal portions, cover, and set aside to rise, about 2 hours. <br> <br>When risen to twice its original volume, punch down and strench out into rectangles. Oil well on both sides. Place on foiled grill until cooked, about 2 minutes per side. Take off and add toppings. Return to grill and cover with a tent of foil. When cheese is melted and bubbling, take off. Let cool for 4-5 minutes, then serve.
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Pizza is always better at camp!
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