Sujet : Re: Cornmeal-Parmesan Pizza Dough
De : chamilton5280 (at) *nospam* invalid.com (Cindy Hamilton)
Groupes : rec.food.cookingDate : 06. Dec 2024, 23:38:04
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vivucc$2k45a$3@dont-email.me>
References : 1
User-Agent : slrn/1.0.3 (Linux)
On 2024-12-06, Carol <
cshenk@virginia-beach.com> 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!)
I can take onion or leave it.
I don't like cornmeal, not even just on the bottom as ball bearings.
-- Cindy Hamilton