Re: Cornmeal-Parmesan Pizza Dough

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Sujet : Re: Cornmeal-Parmesan Pizza Dough
De : nospam (at) *nospam* example.net (D)
Groupes : rec.food.cooking
Date : 07. Dec 2024, 22:01:30
Autres entêtes
Organisation : i2pn2 (i2pn.org)
Message-ID : <c378e89f-dd71-7447-9ff0-54319f7e0f2f@example.net>
References : 1 2 3 4 5
On Sat, 7 Dec 2024, Carol wrote:

D wrote:
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On Fri, 6 Dec 2024, Carol wrote:
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D wrote:
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On Fri, 6 Dec 2024, Carol wrote:
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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.
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1 1/2lb dough, 2 thin crust 11-12 inch pizzas.  It also makes
one 13-14 inch pizza as medium-thick chewy crust.
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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
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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.
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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!)
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Very interesting concept, garlic and pepper! I will remember that,
thank you!
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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.
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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!
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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.
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How does kippers differ from anchovy would you say? Any reason you use kippers?

Date Sujet#  Auteur
6 Dec 24 * Cornmeal-Parmesan Pizza Dough15Carol
6 Dec 24 +- Re: Cornmeal-Parmesan Pizza Dough1clams casino
6 Dec 24 +* Re: Cornmeal-Parmesan Pizza Dough11D
6 Dec 24 i`* Re: Cornmeal-Parmesan Pizza Dough10Carol
6 Dec 24 i +* Re: Cornmeal-Parmesan Pizza Dough2Bruce
7 Dec 24 i i`- Re: Cornmeal-Parmesan Pizza Dough1Hank Rogers
7 Dec 24 i `* Re: Cornmeal-Parmesan Pizza Dough7D
7 Dec 24 i  `* Re: Cornmeal-Parmesan Pizza Dough6Carol
7 Dec 24 i   `* Re: Cornmeal-Parmesan Pizza Dough5D
8 Dec 24 i    `* Re: Cornmeal-Parmesan Pizza Dough4Carol
8 Dec 24 i     +- Re: Cornmeal-Parmesan Pizza Dough1clams casino
8 Dec 24 i     `* Re: Cornmeal-Parmesan Pizza Dough2D
8 Dec 24 i      `- Re: Cornmeal-Parmesan Pizza Dough1Carol
6 Dec 24 `* Re: Cornmeal-Parmesan Pizza Dough2Cindy Hamilton
7 Dec 24  `- Re: Cornmeal-Parmesan Pizza Dough1Gregory Morrow

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