Cornmeal Pizza Crust
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PREP: 20 min. |
COOK: 15-20 min. |
SERVING: 2 16” crusts |
INGREDIENTS
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3 tsp. dry yeast |
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1 tsp. granulated sugar |
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½ c. warm water |
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5 c. all-purpose flour |
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2 tsp. salt |
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2 Tbsp. granulated sugar |
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¼ c. vegetable oil |
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1 c. yellow cornmeal |
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1 ½ c. warm water |
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METHOD
- Fit the kneaded blade on a heavy-duty mixer
- Proof the yeast in ½ cup water and 1 tsp. sugar until foamy (about 8 minutes)
- In a stainless-steel bowl, add flour, salt, sugar, oil and cornmeal.
- When the yeast is proofed, add to the bowl along with 1 ½ cups warm water; start kneading adding in more flour as needed to create a soft smooth dough
- After the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
- Remove the dough from the mixing bowl and shape in a ball
- Place into a well-greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
- Punch down dough and let rest for 10 minutes before shaping (this is important, the dough must rest for 10 minutes.
- Roll out the dough into two 16-inch circles
- Place onto lightly greased pizza pans or stone.
- Top with sauce and choice toppings.
- Bake in a 400°F oven until lightly golden brown (about 15-20 minutes).