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cornmeal-pizza-dough recipe

Date: Wed, 14 Jun 1995 14:55:58 -0700
 From: makey@rohan.sdsu.edu (LMM)
  Cornmeal Pizza Dough (adapted from p54, The Way to Cook, JC)
  A small proportion of cornmeal in a pizza dough gives a pleasently crisp
  texture, and I find this fourmula particularly successful for the home pizza
  For a disk 12-14 inches across and about 1/4 inch thick
  The yeast mixture
  1 pck dry-active yeast (Scant Tablespoon)
  1/4 cup tepid water (not over 110 F)
  1/8 tsp sugar
  Mix and proof for a few minutes until bubbly.
  Additions to the yeast mixture
  1 Tbsp non-fat dry milk
  1/4 cup water, plus more later, if needed
  Whisk in to yeast mixture.
  The dry ingrediants
  1 cup all-purpose flour
  1/3 cup cornmeal
  1/4 tsp salt
 Paraphrased Directions: 
 Mix, knead, let rise to 1 1/2. Pat down and fold in thirds, let rise again
 until more than doubled. Gently shape.
 kwlacto lacto