Cornmeal Pizza Dough
Cornmeal pizza crust is an example how pizza crust
recipes have evolved and been adapted by other cuisines. The
flavour is reminiscent of the cuisine of Mexico. The
cornmeal pizza dough itself has a strong
flavour and needs a strong complimentary
flavour as a topping.
Refried beans and crisp pieces of
bacon make an excellent accompaniment when the pizza is cooked. However the best pizza crust for a
cornmeal pizza is rolled thin as the
cornmeal has a different consistency to
wheat flour.
Method
- Start the yeast by using ¼ cup warm water, (43°- 46°C), and ½ the sugar and the yeast.
- Mix well and set aside for perhaps 10 minutes.
- In a mixing bowl add the flour, cornmeal, salt, olive oil, and the remaining ½ sugar.
- Mix well.
- When the yeast has become active (foamy) add it to the bowl and mix.
- Add the remaining water and mix well.
- On a flat lightly floured surface, knead the dough until smooth and elastic, (5 minutes).
- Place in a lightly oiled bowl covered with plastic wrap to rise until doubled in size (1 hour).
- Punch down and allow to rise a second time.
- Long, slow rises are best.
- After the second rise, punch down and on a lightly floured surface roll the dough out to make a 38cm circle of pizza dough.
- Top and bake as desired.
