CORNMEAL PIZZA CRUST RECIPES

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CORNMEAL PIZZA DOUGH | BAKED BY RACHEL



Cornmeal Pizza Dough | Baked by Rachel image

Cornmeal pizza dough gives great flavor and a nice crunch without needing to over bake your pizza.

Provided by Rachel

Categories     Main Course

Total Time 95 minutes

Prep Time 70 minutes

Cook Time 15 minutes

Yield 1

Number Of Ingredients 7

3/4 C warm water (heated to 115°F)
2 1/4 tsp active dry yeast
1/2 Tbsp granulated sugar
2 Tbsp olive oil
2 C all purpose flour
1/2 C cornmeal
1 tsp salt

Steps:

  • Proof your yeast in a measuring cup with warm water and sugar. Allow to sit for 5-10 minutes. Add olive oil.
  • In the bowl of a stand mixer with dough hook attachment, mix together salt, cornmeal and flour. With mixer running on low, add liquid ingredients. Mix until dough forms a ball and pulls away from the side of the bowl. Add additional flour a spoonful at a time as needed until dough is no longer sticky.
  • Shape into a smooth ball. Transfer to a lightly greased bowl. Cover and allow to rise in a warm location until doubled in size.
  • Preheat oven to 450°F. Shape dough into desired shape on a lightly greased baking sheet. Add desired toppings and bake for 12-15 minutes. Slice and serve warm.

PIZZA DOUGH FOR THIN CRUST PIZZA RECIPE - FOOD.COM



Pizza Dough for Thin Crust Pizza Recipe - Food.com image

Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 15 minutes

Yield 2 pizzas

Number Of Ingredients 6

2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
1 (1/4 ounce) package active dry yeast
1/4 teaspoon salt
1 cup warm water
1/2-1 tablespoon olive oil
cornmeal, for sprinkling

Steps:

  • Mix a little sugar into the warm water.
  • Sprinkle yeast on top.
  • Wait for 10 minutes or until it gets all foamy.
  • Pour into a large bowl.
  • Add flour, salt, olive oil.
  • Combine.
  • Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
  • Cover and let rest for 20-30 minutes.
  • Lightly grease two 12-inch pizza pans.
  • Sprinkle with a little bit of cornmeal.
  • Divide dough in half.
  • Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
  • Try to make it thicker around the edge.
  • If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
  • Then spread with pizza sauce and use the toppings of your choice.
  • Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
  • Makes 2 12-inch pizzas.
  • If you don't want to use all the dough, you can freeze it.
  • Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
  • When you want to make a pizza, take dough out of freezer and allow to thaw before using.

Nutrition Facts : Calories 610.1, FatContent 5.2, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 299.2, CarbohydrateContent 120.7, FiberContent 5.2, SugarContent 0.4, ProteinContent 17.6

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