Date: Wed, 14 Jun 1995 14:55:58 -0700
From: firstname.lastname@example.org (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
Mix, knead, let rise to 1 1/2. Pat down and fold in thirds, let rise again
until more than doubled. Gently shape.