Re: Cornmeal-Parmesan Pizza Dough

On Fri, 6 Dec 2024, Carol wrote:

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.
>

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!