Wednesday, October 8, 2008

Cornmeal wheat pizza crust

3/4 cup warm water
1 envelope yeast
1 Tbsp honey
1 Tbsp olive oil
1 tsp salt
1 tsp cracked black pepper
1/2 cup cornmeal
3/4 cup whole wheat flour (or more)
3/4 cup white flour (or more)

Combine warm water, yeast, and honey in a bowl and let sit for five minutes. Add olive oil, salt, and black pepper.

Combine cornmeal and both flours. Add yeast mixture to the bowl of a stand mixer, attach dough hook, and turn on low while adding flour mixture slowly. Scrape the sides of the bowl if necessary.

Allow to mix for 2 minutes. Add additional flour, one tablespoon at a time, until the dough forms a ball and pulls away from the sides of the bowl.

Remove dough hook and lightly coat dough with olive oil. Allow to rise, covered, in a warm place until doubled in size, or about 2 hours. Punch down and roll out into desired shape.

Dough can be frozen until needed, but allow to thaw before use.

Note: This also makes great breadsticks!

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