Re: Cornmeal-Parmesan Pizza Dough

D wrote:

 
 
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!

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.