| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Breads, Ethnic | 6 | Servings |
INGREDIENTS
| 3 | c | Flour |
| 1 1/2 | c | Yellow cornmeal |
| 1 | t | Salt |
| 1 | T | Dry yeast |
| 1 | c | Hot water |
| 1 | t | Honey |
| Tomato or pizza sauce | ||
| Mozzarella cheese | ||
| Italian spices |
INSTRUCTIONS
This dough produces a crisp crust but spongy soft interior, a favorite of my daughter Leah. I taught her how to make this and now she is a fine pizza maker! Dissolve yeast in warm water ( 115F degrees ) with honey until foamy. Mix flour, salt, and cornmeal. Make a well in dry mixture and pour in foamy yeast. Stir well with wooden spoon. Add more flour ( or water ) gradually to form a soft pliable nonsticky dough. Knead smooth and elastic on floured surface for about 5 to 8 minutes. Cover dough in oiled bowl and let rise double in warm place. Punch down and knead briefly. Roll out with floured rolling pin to fit 12 to 14 inch round pizza pan or pizza screen. form a rim of dough around edges of pizza. Spread on desired sauce and seasonings and sprinkle with shredded or sliced mozarella cheese. Bake 450F 20 to 30 minutes or until bottom crust is well browned and crisp. Note: if you use a pizza screen place the screen directly over a pizza oven stone. Make sure you oil the pizza screen well before placing on the dough!.Note: you may let pizza dough cool rise in plastic ziplock bag overnight if not using immediately. Note: for best pizza crust texture try to use a pizza oven stone, pizza screen or pizza pan that has holes in it. Hight temps as 450 to 500 are also required and therefore use bread flour which is more appropriate for pizza baking. Posted to Recipe Archive - 3 November 96 Date: Sun, 3 Nov 96 13:20:43 EST submitted by: LIR119@delphi.com
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