Prep 15 mins
Cook 15 mins
This recipe is from Epicurious.com, from a recipe called Three-Cheese Cornmeal Pizzette. I just make the dough and improvise the toppings. The cornmeal gives a wonderful texture and flavor to the dough. The dough freezes well - great for smaller households. The directions below are for two pizzas - but the entire recipe makes four.
- 2 cups all-purpose flour
- 1⁄4 ounce fast rising yeast (2 1/2 tsp)
- 1 cup yellow cornmeal
- 1 cup hot water (130 deg F)
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons olive oil
your favorite toppings
- mozzarella cheese or parmesan cheese or thinly sliced onions or gorgonzola or fresh rosemary or oregano or arugula or tomatoes
- 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!
We thought this crust was just okay, but it's a good option when you need dough right away. The cornmeal added a nice crunch to the dough, but was not a dominant flavor. Nice with a BBQ-based pizza.
I halved the recipe which gave me 2 52 inch rounds. I found the base quite biscuity in texture and slightly sweet inf lavour. Add toppings is a must.
This was real good, especially for it having little or no rise time. Great to make during thge week when you have no time to wait! Really enjoyed the corn flavor throughout! Thanks for sharing!