In a large bowl, combine the water, molasses, and yeast, and stir gently to mix. Set aside for about 5 minutes, until bubbling and foamy. Add the salt and olive oil, and stir to mix.

In another bowl, whisk together the flours. Add the flours to the yeast mixture and stir with a wooden spoon until a dough forms and pulls away from the sides of the bowl. Form the dough into 2 or 6 balls and transfer to a lightly oiled bowl. Turn to coat with oil, and then dab about 1 tsp. Of oil (1/4 tsp. For 6 balls) on top of each ball of dough. Cover the bowl with plastic wrap and set aside at warm room temperature for about 20 minutes.

Prepare a charcoal or gas grill. Position the grilling rack 3 to 4 inches from the heat source. The coals should be very hot.

Oil a rimless baking sheet and flatten one ball of dough into a 10- to 12-inch or 5- to 6-inch round about 1/8 inch thick. While a perfect circle is not important, it is important to maintain uniform thickness. Using your fingertips, gently lift the dough and drape it onto the grill, guiding it carefully onto the rack. Within 1 minute, it will puff slightly, the underside will stiffen, and grill marks will appear. Using tongs, immediately flip the crust over onto the coolest part of the grill. Brush it with olive oil and top as desired. Repeat the procedure with the other balls of dough.

Makes two 10- to 12-inch Or six 5- to 6-inch pizzas; serves 6.

Cooking Week." From the cookbook "Fresco, Modern Cooking for All Seasons, " by Marion Scotto and Vincent Scotto.