Cornmealminipizzadough Recipes

CORNMEAL MINI-PIZZA DOUGH

Steps:

• Preheat oven to 500 deg. F.
• In a food processor, combine 1 cup flour, yeast and sugar. With motor running, pour in the hot water.
• Turn motor off and add remaining ingredients. Process mixture until it forms a ball, and then process 15 seconds longer to knead.
• Turn out onto a lightly floured board and knead 10 times. To make two pizzas, cut into half; wrap one half well and freeze for up to one month.
• Divide remaining piece in half. Roll or press out each half into an 8" circle. Transfer to a baking sheet and lightly brush or spray with additional olive oil.
• Top with favorite toppings, season with salt and pepper. Bake for 10 to 12 minutes, or until crust is golden and cheese is melted.
• Note1: white cornmeal works just as well. While the recipe calls for hot water, I usually use room temperature or even cool water - the action of the FP can heat up the dough quite a bit, so I would rather allow a little more time.
• Note2: toppings must be thinly sliced; meats and some veggies should be cooked - this pizza is in the oven only a short time. I've never used a pizza sauce with this - if you do and it works, let us know!

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.