Cornmeal Pizza Crust

Prep time: 30 minutes            Proofing time: 45 minutes Cook time: 15 minutes
Total time: 1 hour 30 minutes

Servings: 2 16” crusts 

Ingredients:

• 3 tsp. dry yeast
• 1 tsp. granulated sugar
• ½ c. warm water
• 5 c. all-purpose flour
• 2 tsp. salt
• 2 Tbsp. granulated sugar
• ¼ c. vegetable oil
• 1 c. Edwards Mill Yellow Cornmeal
• 1 ½ c. warm water               

Instructions:

1. If you use a mixer to knead the dough, prepare it by fixing the dough hook in place.
2. Gently mix the yeast in ½ c. warm water (about 90°F; be careful that the water isn’t too hot as it will kill the yeast) and 1 tsp. sugar and let sit until foamy (about 8 minutes).
3. In a stainless-steel bowl, add the flour, salt, sugar, and cornmeal. Gently mix until combined.
4. When the yeast is proofed, add the oil and the yeast mixture to the bowl, along with 1 ½ c. warm water.
5. Start kneading the dough at medium speed, adding more flour as needed to create a soft smooth dough. This should take 8-10 minutes.
6. After the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
7. Remove the dough from the mixing bowl and shape it into a ball.
8. Place it into a well-greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
9. Punch down dough and let rest for 10 minutes before shaping (this is important, the dough must rest for 10 minutes or it will be hard to roll out, constantly pulling back).
10. Cut the dough in half and roll out into two 16 in. circles.
11. Place onto lightly greased pizza pans or stone. 
12. Top with sauce and your choice of toppings. Try it with our Peach Barbecue Chicken Pizza recipe.
13. Bake in a 400°F oven until golden brown (about 15-20 minutes).