| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 1 |
ts |
Sugar |
| 1 |
c |
Tepid water |
| 2 1/3 |
c |
Bread flour (up to 3) |
| 1/2 |
c |
Yellow cornmeal |
| 1 |
ts |
Salt |
| 1/4 |
c |
Oil |
INSTRUCTIONS
Dissolve yeast & sugar in 1/4 cup of the water till foamy.Combine 2 3/4
cups flour, cornmeal, salt,oil and remaining 3/4 cup water ina bowl. Stir
in yeast mixture vigorously. turn out to a floured surface and knead smooth
and elastic, adding more flour if necessary to create a springy dough. Let
rise double in an oiled bowl. Punch down and push dough into a deep dish
pan or 12 to 15 inch pizza pan.The dough will rise as you are preparing the
toppings.
Top as desired. Bake in a preheated 500 degree oven for 15 minutes. Lower
heat to 375 and bake until bottom of crust is light brown about another 25
minutes or so. Serve Immediately
source: Real American Food
Note: for my abm I put in 1 cup water, 1/4 cup oil( I like olive ) 3 cups
flour, 1/2 cup cornmeal, 1 tsp salt, a tsp sugar, 2 tsp yeast and use the
dough cycle . Follow your manufactures instructions to make dough in your
abm . If you dont use the dough immediately you can freeze it or
refrigerate it in a large floured plastic bag overnight.Punch it doen now
and then in the bag when you think of it :)
Posted to Digest bread-bakers.v096.n054
Date: Tue, 05 Nov 1996 06:42:43 -0500 (EST)
From: LIR119@delphi.com
A Message from our Provider:
“You’re never too young for God”