iPiniumUSA

Procedure: Preheat the oven to 450/475 degrees Farenheit with the GFB grill inside. Sprinkle a working surface with coarse cornmeal and roll an 8 oz ball of dough to a 12″ round, square or anything in between. Brush both surfaces with abundant olive oil and place on the GFB inside the oven. Wait 4 to 5 minutes then using tongs check the bottom for grill markings.
Using tongs, move the crust to a peel or other rimless baking surface and flip it over to reveal the grilling marks (see picture below)

Add all the ingredients as directed by the specific recipe and set it back on the GFB for an additional 8 to 10 minutes.

Ingredients: 3 cups all purpose flour plus extra as needed, 3 TBS olive oil, 1 package active dry yeast, 1 tsp sugar, 1 tsp salt and 1 cup of warm water (120 degrees F).

Procedure: you can put all the ingredients, saving 1/2 TBS of oil for later, in the work bowl of a large food processor or stand mixer and process the mixture until it all comes together. Alternatively you can combine in a large bowl, and mix well, 3 cups of flour the yeast the sugar and the salt. Add the water and 2 1/2 TBS of oil (use the remaining 1/2 TBS later). Work the flour mixture in the bowl for 1 to 2 minutes then turn the dough onto a lightly floured surface. Knead for 4 to 5 minutes to form a round smooth ball. Put the remaining oil in a clean bowl, put the dough inside and roll it over several times to coat it with the oil. Cover the bowl tightly with plastic wrap and place it inside the oven that you have preheated to 150F turning the heat off when you put the bowl inside. Let it stay for 15 minutes or until the dough has doubled in size (see pictures below).
Take you dough outside the oven, knead it on a lightly floured surface for 2 to 3 minutes then cut it in 3 pieces, each should weight 8oz. You can use the dough right away as directed by your recipe and save the remaining two 8oz balls tightly wrapped in plastic wrap, in your freezer for up to one month.
Next time you want to use it, thaw the frozen dough to room temperature.