Re: Cornmeal-Parmesan Pizza Dough

 
 
On Sat, 7 Dec 2024, Carol wrote:
 

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.
 

 
Ahh, interesting. Thank you!