Food recipes
Cornmeal Pizza Crust
Cornmeal Pizza Crust Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flour, white, all-purpose, unenriched salt, table sugars, granulated oil, olive, salad or...
Cornmeal Pizza Crust
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow
water, bottled, generic
Directions:
Fit the kneaded blade on a heavy-duty mixer.
Proof the yeast in 1/2 cup water with 1 teaspoon sugar until foamy (about 8 minutes).
In the stainless steel bowl place 5 cups flour, salt, sugar, oil and cornmeal.
When the yeast is proofed, add to the bowl along with 1-1/2 cups warm water; start kneading adding in more flour as needed to create a soft smooth dough.
After the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
Remove the dough from the mixing bowl and shape in a ball.
Place into a well greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
Punch down dough and let rest for 10 minutes before shaping (this is important, the dough must rest for 10 minutes).
Roll out the dough into two 16-inch circles.
Place into lightly greased pizza pans.
Top as desired.
Bake in a 400 degree oven until lightly golden brown (about 15-20 minutes).
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow
water, bottled, generic
Directions:
Fit the kneaded blade on a heavy-duty mixer.
Proof the yeast in 1/2 cup water with 1 teaspoon sugar until foamy (about 8 minutes).
In the stainless steel bowl place 5 cups flour, salt, sugar, oil and cornmeal.
When the yeast is proofed, add to the bowl along with 1-1/2 cups warm water; start kneading adding in more flour as needed to create a soft smooth dough.
After the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
Remove the dough from the mixing bowl and shape in a ball.
Place into a well greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
Punch down dough and let rest for 10 minutes before shaping (this is important, the dough must rest for 10 minutes).
Roll out the dough into two 16-inch circles.
Place into lightly greased pizza pans.
Top as desired.
Bake in a 400 degree oven until lightly golden brown (about 15-20 minutes).