Cornmeal Mini-Pizza Dough

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.

• Ready In: 30 mins
• Yields: 4 individual pizzas

Ingredients

• 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

Directions

1. Preheat oven to 500 deg. F.
2. In a food processor, combine 1 cup flour, yeast and sugar. With motor running, pour in the hot water.
3. Turn motor off and add remaining ingredients. Process mixture until it forms a ball, and then process 15 seconds longer to knead.
4. 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.
5. 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.
6. Top with favorite toppings, season with salt and pepper. Bake for 10 to 12 minutes, or until crust is golden and cheese is melted.
7. 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.
8. 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!