Prep 10 mins
Cook 10 mins
This is a really delicious basic pizza dough. The mixture of cornmeal with white, semolina and whole wheat flours gives a great taste and texture. I mostly use it to make my Spinach & Cheese Calzones, but it also works well as a pizza base. If you want more flavor add 2 tsp of oregano.
- 1 1⁄4 cups white bread flour, plus more
- white bread flour, for kneading
- 1⁄2 cup semolina flour (or more bread flour)
- 1⁄2 cup whole wheat flour
- 1⁄4 cup yellow cornmeal, plus
- 2 teaspoons yellow cornmeal
- 3⁄4 teaspoon salt
- 1⁄4 ounce quick-rising yeast (1 package)
- 1 cup water, very warm
- 1 tablespoon olive oil
- vegetable oil cooking spray
- In a large mixing bowl, mix together the white, semolina, whole wheat flour, 1/4 cup of the cornmeal, salt & yeast.
- Make a well in the center and pour in the water and oil. Mix with the paddle of an electric mixer for about 5 minutes until dough forms. Or you can mix with a wooden spoon for 10 minutes.
- Knead by hand on lightly floured surface for 10 minutes, or in mixer bowl with a dough hook for 5 minutes. Alternatively, if you have a food processor you can mix the dry ingredients in the work bowl and then, with the motor running, add the water and oil. Process for about 45 seconds.
- Lightly spray a mixing bowl and a baking sheet with vegetable spray. Place the dough in the bowl and cover with a towel. Let rise at room temperature for about 30 minutes until dough has doubled in size.
- Punch down the dough. Then sprinkle the baking sheet with 2 tsp of cornmeal. Roll and stretch the dough on the baking sheet to form a 14-inch circle. After adding toppings, bake in a 450-degree oven until crisp, about 10-12 minutes.
- If you're making my Spinach & Cheese calzones follow this recipe until you punch down the dough. Then refer to the calzone recipe.
This dough makes a good pizza crust. It rose up well and I like the texture the cornmeal gave. A basic, easy-to-make recipe that I will use again - thanks for posting! Made for Fall PAC 2008