Recipe

Pizza With Cornmeal Honey Dough Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 1 year, 6 months ago 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 hand's on pizza maker! Prep:120m Cook:30m Servings:6	Midgelet
	pizza italian crusts dough

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Ingredients

Dough:

3 c Flour

1 1/2 c Yellow cornmeal

1 ts Salt

1 Tbs Dry yeast

1 c Hot water

1 ts Honey

Tomato or pizza sauce

Mozzarella cheese

Italian spices

Directions

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. Or let cool rise in a ziplock bag in the refrigerator overnight.

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.

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