Re: Cornmeal-Parmesan Pizza Dough

D wrote:

 
 
On Fri, 6 Dec 2024, 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!)
 

 
Very interesting concept, garlic and pepper! I will remember that,
thank you!

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.