Re: Cornmeal-Parmesan Pizza Dough

On 12/6/2024 1:17 PM, Carol wrote:

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.
 1 1/2lb dough, 2 thin crust 11-12 inch pizzas.  It also makes one 13-14
inch pizza as medium-thick chewy crust.
 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
 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.
 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!)

That's a loooong bake - 25 minutes!
But the dough should be robust enough to handle it with the corn meal and parmesan in it.