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1 Pkg Active Dry Yeast (2 1/4 tsp)
1 1/4 Cup Warm Water
1 tsp. Sugar
3 1/4 Cup Unbleached Bread Flour
1/2 Cup Medium-Grind Yellow Corn Meal
1 tsp. Salt (1.5 Kosher)
1/4 Cup Melted Unsalted Butter
1 clove Garlic (Minced to a paste)
Olive Oil for oiling pizza pan. You want the bottom of crust to have a fried texture.
The recipe makes a great dough for Pizza and is from the book, Pizza by Diane Morgan. This works well in a bread machine but here are the hand instructions.
Begin by making a sponge.
In a bowl dissolve the yeast in 1/4C of warm water. Add the sugar and 1/4C of flour and stir with a wooden spoon to combine. Cover with plastic wrap and allow to rise in a warm place for 20 minutes.
Add the remaining 1 cup of warm water and 3 cups flour, the cornmeal, and salt. Combine the butter and garlic and add it to the sponge. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes.
Lightly oil a large bowl. Add the dough and turn to coat on all sides. Cover with plastic wrap and place a damp clean kitchen towel over the top. Set in a warm spot and let the dough rise until doubled in volume 1 1/2 to 2 hours.
When dough has doubled, punch it down and knead for a few minutes then press into pan. Once in the pan let rise for 15 to 20 minutes before adding pizza ingredients.
Number of Servings: see Desc
Time to Prepare: 3 Hours