CORNMEAL FOR PIZZA DOUGH RECIPES

Name: Quick Pizza Dough
Total time: 30 min
Yield: 2 crusts (4 servings)
Ingredients: 2 3/4 cups/390 grams bread flour; 2 1/2 teaspoons/7 grams active dry yeast (1 packet); 2 teaspoons sea salt; 1/4 cup extra-virgin olive oil; 1 cup warm water; 2 or 3 tablespoons medium or coarse cornmeal

QUICK PIZZA DOUGH RECIPE - NYT COOKING

Quick Pizza Dough Recipe - NYT Cooking image

The trouble with most homemade pizza dough recipes is that they’re sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it’s worth the effort — what little effort is required. With the help of two allies in the kitchen — your food processor and your freezer — now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.

Provided by Suzanne Lenzer

Total Time 30 minutes

Yield 2 crusts (4 servings)

Number Of Ingredients 6

Ingredients

2 3/4 cups/390 grams bread flour
2 1/2 teaspoons/7 grams active dry yeast (1 packet)
2 teaspoons sea salt
1/4 cup extra-virgin olive oil
1 cup warm water
2 or 3 tablespoons medium or coarse cornmeal

Steps:

Make the dough:
Make the pizza:

Nutrition Facts : @context http//schema.org, Calories 500, UnsaturatedFatContent 12 grams, CarbohydrateContent 76 grams, FatContent 15 grams, FiberContent 3 grams, ProteinContent 13 grams, SaturatedFatContent 2 grams, SodiumContent 414 milligrams, SugarContent 0 grams

MY "BEST EVER" BREADMAKER PIZZA DOUGH RECIPE - FOOD.COM

My "Best Ever" Breadmaker Pizza Dough Recipe - Food.com image

This is "hands down" my best breadmaker pizza dough. It has never let me down it always turns out superb. This recipe is for a thick crispy crust that retains that melt-in-your-mouth pizza dough inside. Using your breadmaker makes this recipe very easy and very tasty!

Total Time 3 hours

Prep Time 2 hours 30 minutes

Cook Time 30 minutes

Yield 8 slices, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups water
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons sugar
4 cups all-purpose flour or 4 cups bread machine flour
1 tablespoon of your favorite pizza seasoning (mine is Wildly Delicious Italian)
4 teaspoons fast rise yeast
2 tablespoons cornmeal

Steps:

MEASURE all ingredients except cornmeal into bread pan in order listed; Select dough setting.
REMOVE dough to lightly floured surface and cover with plastic wrap; Let rise in a warm place for 30 minutes.
SPRINKLE cornmeal on large 16 inch pizza pan or on a pizza stone and press dough into pizza shape; Cover with a towel and let rise for another 30 minutes.
SPREAD with desired sauce, seasonings and toppings.
BAKE at 425F for 20-30 minutes; I like to partially bake the pizza on a pan for about 8 minutes and then transfer it to a hot pizza stone sprinkled with the cornmeal for the remainder of the cooking time.
I find by baking it initially on the pan it is easier to transfer to a pizza stone thus maintaining its large size.

Nutrition Facts : Calories 274.8, FatContent 4.2, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 585.7, CarbohydrateContent 51, FiberContent 2.4, SugarContent 1.2, ProteinContent 7.4

More about "cornmeal for pizza dough recipes"

QUICK PIZZA DOUGH RECIPE - NYT COOKING

The trouble with most homemade pizza dough recipes is that they’re sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it’s worth the effort — what little effort is required. With the help of two allies in the kitchen — your food processor and your freezer — now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.
From cooking.nytimes.com
Reviews 5
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MY "BEST EVER" BREADMAKER PIZZA DOUGH RECIPE - FOOD.COM

This is "hands down" my best breadmaker pizza dough. It has never let me down it always turns out superb. This recipe is for a thick crispy crust that retains that melt-in-your-mouth pizza dough inside. Using your breadmaker makes this recipe very easy and very tasty!
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Reviews 5.0
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I find by baking it initially on the pan it is easier to transfer to a pizza stone thus maintaining its large size.

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