Yellow Cornmeal Pizza Crust Recipe
Yield: 6 - 6" crustRecipe by luhu.jp
Ingredients:
1/2 tsp: Honey,
3/4 cup: Yellow cornmeal,
1 cup: Active dry yeast,
1/2 tsp: Salt,
2 cup: All=purpose flour,
2 tbsp: Tablespoon olive oil,
Directions:
(1). Begin one day in advance. Proof yeast by stirring honey into
warm water and sprinkling yeast over water until dissolved. Let sit
in draftfree 5 minutes, or until yeast begins to bubble.
(2). Mix flour, cornmeal, salt and oil in electric mixer with dough
mixer or in food processor fitted with steel blade.
(3). Pour in yeast mixture. Process until soft, almost sticky dough
is formed (5 to 10 seconds for processor; 3 minutes in electric
mixer).
(4). Turn dough out on floured surface or pastry cloth. Knead dough
until smooth. Put dough in bowl, and cover lightly with oiled
plastic wrap or damp kitchen towel.
(5). Let dough rise until it doubles in bulk, 45 minutes to 1 hour.
Pouch dough down and refrigerate, covered, overnight.
(6). In the morning, bring to room temperature and let rise until
double in size, punch down and form six balls, keeping them covered
until ready to roll out.
Source: The San Diego Union-Tribune, Food Section, Jan. 26, 1995 +
"Skinny Pizza" by Barbara Grunes, Surrey Books
Brought to you and yours Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 01-26-95
Source from luhu.jp
warm water and sprinkling yeast over water until dissolved. Let sit
in draftfree 5 minutes, or until yeast begins to bubble.
(2). Mix flour, cornmeal, salt and oil in electric mixer with dough
mixer or in food processor fitted with steel blade.
(3). Pour in yeast mixture. Process until soft, almost sticky dough
is formed (5 to 10 seconds for processor; 3 minutes in electric
mixer).
(4). Turn dough out on floured surface or pastry cloth. Knead dough
until smooth. Put dough in bowl, and cover lightly with oiled
plastic wrap or damp kitchen towel.
(5). Let dough rise until it doubles in bulk, 45 minutes to 1 hour.
Pouch dough down and refrigerate, covered, overnight.
(6). In the morning, bring to room temperature and let rise until
double in size, punch down and form six balls, keeping them covered
until ready to roll out.
Source: The San Diego Union-Tribune, Food Section, Jan. 26, 1995 +
"Skinny Pizza" by Barbara Grunes, Surrey Books
Brought to you and yours Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 01-26-95
Source from luhu.jp