-
1
["Place all dry dough ingredients in an electric stand mixer with dough hook.
-
2
Turn the mixer on to lowest speed and slowly stream in the combined wet ingredients.", "Mix on low for 3 minutes or until the dough forms a ball that clears the sides and bottom of the bowl.", "Let the dough rest, covered, for 15 minutes. Mix again on medium low for 5 minutes, stopping half way to gather dough into a ball, if needed. Mix until the dough is smooth and elastic.", "Divide dough into 4 equal pieces, form each into a ball - this dough is very easy to work with.", "Place each dough ball inside its own Ziploc bag and drizzle in 1 teaspoon of olive oil, covering all sides of the ball.
-
3
Seal bags and let sit at room temperature for 30 minutes.", "Refrigerate 3 hours to overnight. Let the dough sit at room temperature for a couple hours before working with it.", "READY TO GRILL: Flatten each ball - needs a little flour for this, I like using Wondra. Stack the rounds on top of each other with parchment paper in-between.", "Quickly grill the dough on both sides over high heat, just until starting to bubble, then place the hot rounds on a rack.", "Have each guest dress one up, pretty, fitting for a party, with toppings of choice.", "Place back onto the grill over indirect heat for cheese melting and crisping.", "In a sauce pan melt the butter, browning it a bit.", "Add the sugar, onion powder, vinegar, molasses, liquid smoke, salt and allspice.
-
4
Heat ingredients until they start to bubble, stir in tomato sauce and simmer, covered, for an hour.", "Stir in Tabasco sauce to taste, optional."]
