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1
DOUGH: Measure 1/2 cup warm water in a bowl.
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2
Add sugar and yeast and stir to dissolve.
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3
Let stand at least 5 minutes to proof (froth forms on top).
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4
Meanwhile, sift together into a large bowl the white flour, wheat flour, corn meal and salt.
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5
Make a depression in the middle and add 3 Ts of the olive oil and 1 cup warm water.
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6
Add yeast mixture.
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7
Mix all ingredients with your hands and gather together and place on floured board.
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8
Knead about 10 minutes, adding more flour if dough is sticky, to form a smooth, elastic mass.
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9
Grease a large bowl with olive oil.
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10
Add dough, turning it to coat top.
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11
Cover and let rise in warm place, draft-free location until doubled in size (45 minutes for fast rising yeast, 2 hours for regular).
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12
While dough is rising make sauce by melting butter in a saute pan.
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13
Add garlic and saute for one minute.
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14
Add tomatoes and cook 2 minutes, stirring constantly.
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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 1/2 inch thick.
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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).
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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).
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18
Watch crust closely and rotate with spatula if necessary.
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19
Remove crust and turn cooked side up (it should be golden brown).
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20
Brush with olive oil, sauce, cheese and desired toppings.
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21
Sprinkle some olive oil over each pizza.
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22
Return for final cooking (2-4 minutes), rotating for even cooking.
