Re: Cornmeal-Parmesan Pizza Dough

D wrote:

 
 
On Sat, 7 Dec 2024, Carol wrote:
 

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.
 

 
How does kippers differ from anchovy would you say? Any reason you
use kippers?

Kippers are milder tasting and slightly smokey, far less salty.  For
the same reason I recommend Andouile vs Kielbasa with Alfredo sauce for
intensity match instead of overwhelming the tastes, kippers would match
intensities while sardines would be too strong.