Re: Cornmeal-Parmesan Pizza Dough

D wrote:
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On Sat, 7 Dec 2024, Carol wrote:
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D wrote:
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On Fri, 6 Dec 2024, Carol wrote:
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D wrote:
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On Fri, 6 Dec 2024, Carol wrote:
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I have multiple Pizza recipes to suit my mood  at the time.
This one works well with a thinner crust and a Pizza stone
for crispy.
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1 1/2lb dough, 2 thin crust 11-12 inch pizzas.  It also
makes one 13-14 inch pizza as medium-thick chewy crust.
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1 c water
2 TB olive oil or cannola oil
2 1/2 c bread flour
1/2 c cornmeal
1/2 c parmesan grated cheese
3/4 ts salt
1 ts active dry yeast
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Add ingredients to bread machine and use dough mode.  Punch
down and let rise 10 minutes (not more).  Shape pizza and
bake 425F for 10-12 minutes until light brown then add
toppings then bake another 10-15 minutes until all is
golden and toppings are bubbly.
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The nice part is you can add seasonings to the dough mix so
evenly encorporated all around.  I like garlic powder and
black pepper.  I like rings of onion directly on top in the
inital bake while others like them softened in the sauce or
no onion at all!  (Sacrelige!)
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Very interesting concept, garlic and pepper! I will remember
that, thank you!

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Another variation uses minced black olives or drained non-salty
oil packed green olives added to the crust mix as it starts
blending.  It's all about what you like and feel will taste
right to you.
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I think I'd go for the garlic and pepper. Not a huge fan of
olives in my food. I eat olives straight, or perhaps with some
oil, herbs and salt, but very seldom as part of something else. I
had some nice olives that came with oil, rosemary and salt, and
it was a really nice combination!

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Now use the oil from the olives for the bread, add minced olives
(how many up to you), black pepper, garlic powder (amount up to
you), a white sauce type you like and kippers.  If the sauce is
Alfredo type (creamy USA sort), no more cheese required.  Sprinkle
possibly with a bit of crushed rosemary and more (minimal more)
olives.
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How does kippers differ from anchovy would you say? Any reason you
use kippers?

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Kippers are milder tasting and slightly smokey, far less salty.  For
the same reason I recommend Andouile vs Kielbasa with Alfredo sauce for
intensity match instead of overwhelming the tastes, kippers would match
intensities while sardines would be too strong.
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