Cornmeal Mini Pizza Dough Recipes

CORNMEAL PIZZA CRUST

Steps:

• Fit the kneaded blade on a heavy-duty mixer.
• Proof the yeast in 1/2 cup water with 1 teaspoon sugar until foamy (about 8 minutes).
• In the stainless steel bowl place 5 cups flour, salt, sugar, oil and cornmeal.
• When the yeast is proofed, add to the bowl along with 1-1/2 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 into lightly greased pizza pans.
• Top as desired.
• Bake in a 400 degree oven until lightly golden brown (about 15-20 minutes).

PIZZA DOUGH

Steps:

• Place the tepid water in a mixing bowl.
• Dissolve the yeast and salt in the water.
• Add the oil, 1 1/2 cups of the weighed-out flour, and the cornmeal.
• Beat together for 5 to 10 minutes to form a sticky batter.
• Knead in the remaining flour until you have a smooth dough.
• Place on a clean counter and cover with the bowl.
• Allow to rise until double in bulk (about 1 hour).
• Punch the dough down and divide into 3 equal parts.
• To make a pizza, roll a portion of the dough on a lightly floured surface to a 14 inch diameter.
• Place the rolled dough on a lightly oiled pizza pan (Jeff Smith prefers Wilton).
• This dough recipe makes enough for three 14 inch pizzas.