Best 2 Cornmeal Pizza Dough Recipes
**Discover the Unique Delights of Cornmeal Pizza Dough: A Culinary Journey from Italy to the Americas**
In the realm of culinary innovation, the marriage of cornmeal and pizza dough stands as a testament to the boundless creativity of global cuisine. This unique dough, with its distinctive golden hue and captivating texture, opens up a world of culinary possibilities, inviting pizza enthusiasts to embark on a tantalizing journey that seamlessly blends the rustic charm of Italian tradition with the vibrant flavors of the Americas.
From the classic Margherita, adorned with the vibrant colors of tomatoes, mozzarella, and basil, to the adventurous Chorizo and Roasted Red Pepper Pizza, bursting with smoky and spicy notes, the cornmeal pizza dough provides a versatile canvas for a symphony of flavors. Vegetarian delights like the Roasted Vegetable Pizza, showcasing a medley of grilled vegetables, or the elegant White Pizza, adorned with creamy béchamel sauce and a sprinkling of aromatic herbs, offer a symphony of flavors that cater to every palate.
Indulge in the bold flavors of the BBQ Chicken Pizza, where tender chicken meets a tangy barbecue sauce, or savor the zesty freshness of the Pesto and Sun-Dried Tomato Pizza, where basil pesto and sun-kissed tomatoes create a harmonious balance of flavors. For those seeking a taste of the sea, the Seafood Pizza, brimming with succulent shrimp, calamari, and mussels, promises a delightful oceanic adventure.
With its distinctive texture and ability to elevate any topping combination, cornmeal pizza dough transcends the boundaries of ordinary pizza, transforming it into an extraordinary culinary experience. Prepare to embark on a delectable journey as you explore the diverse recipes featured in this article, each offering a unique interpretation of this innovative dough. Let your taste buds rejoice as you discover the endless possibilities that await you in the realm of cornmeal pizza dough.
CORNMEAL PIZZA DOUGH
Use this dough to make our Grilled Pizzas with Tomato, Avocado, and Pepper-Jack Cheese, as well as our Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes enough for 6 nine-inch pizzas
Number Of Ingredients 7
Steps:
- Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. Brush a large bowl with oil, and set aside.
- Stir together the flour, cornmeal, and salt in a large bowl. Pour in the yeast mixture and the oil; stir mixture until all of the flour-mixture is incorporated. Continue to stir until a stiff dough forms. Turn out dough onto a lightly floured surface, and knead with floured hands, dusting with as little flour as possible if dough seems sticky, just until the ball becomes smooth, 2 to 3 minutes. Reshape the dough into a ball. (Alternatively, pour 5 cups all-purpose flour, cornmeal, the salt, yeast mixture, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until dough is smooth and slightly sticky to the touch, 2 to 3 minutes. If dough seems too sticky, add up to 1 cup flour, 2 tablespoons at a time, mixing after each addition. Knead 4 or 5 turns on a clean work surface to form a ball.)
- Place dough in oiled bowl, smooth side up. Tightly cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 40 minutes.
- Remove plastic wrap; punch down dough. Fold dough back onto itself 4 or 5 times; leave smooth side up. Cover with plastic wrap; let rise again until doubled in bulk, 30 to 40 minutes.
- Punch down dough, and transfer to a clean work surface. Cut dough with a bench scraper or knife into sixths. Knead each piece 4 or 5 turns to form a ball. Cover all but one with plastic wrap.
- On a lightly floured work surface, flatten remaining dough ball into a disk. Loosely cover with plastic wrap; let rest 5 minutes. Using a rolling pin or your fingertips, flatten and push dough evenly out from center to form a 9-inch circle (or a 7-by-11-inch rectangle or rough oval).
- Line a baking sheet with parchment paper, and sprinkle with flour. Place dough on top. Cover with another sheet of parchment, and sprinkle with flour. Roll out and stack remaining dough balls.
- Wrap baking sheet with plastic wrap; refrigerate pizza dough until ready to use, up to 1 day.
CORNMEAL MINI-PIZZA DOUGH
This recipe is from Epicurious.com, from a recipe called Three-Cheese Cornmeal Pizzette. I just make the dough and improvise the toppings. The cornmeal gives a wonderful texture and flavor to the dough. The dough freezes well - great for smaller households. The directions below are for two pizzas - but the entire recipe makes four.
Provided by duonyte
Categories Breads
Time 30m
Yield 4 individual pizzas
Number Of Ingredients 8
Steps:
- Preheat oven to 500 deg. F.
- In a food processor, combine 1 cup flour, yeast and sugar. With motor running, pour in the hot water.
- Turn motor off and add remaining ingredients. Process mixture until it forms a ball, and then process 15 seconds longer to knead.
- Turn out onto a lightly floured board and knead 10 times. To make two pizzas, cut into half; wrap one half well and freeze for up to one month.
- Divide remaining piece in half. Roll or press out each half into an 8" circle. Transfer to a baking sheet and lightly brush or spray with additional olive oil.
- Top with favorite toppings, season with salt and pepper. Bake for 10 to 12 minutes, or until crust is golden and cheese is melted.
- Note1: white cornmeal works just as well. While the recipe calls for hot water, I usually use room temperature or even cool water - the action of the FP can heat up the dough quite a bit, so I would rather allow a little more time.
- Note2: toppings must be thinly sliced; meats and some veggies should be cooked - this pizza is in the oven only a short time. I've never used a pizza sauce with this - if you do and it works, let us know!
Nutrition Facts : Calories 411.5, Fat 8.6, SaturatedFat 1.2, Sodium 596.1, Carbohydrate 74, Fiber 4.4, Sugar 2.5, Protein 9.7
Tips:
- Use a fine-grind cornmeal for a smoother dough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the dough, or it will become tough.
- Let the dough rest for at least 30 minutes before rolling it out.
- If the dough is too sticky, you can add a little more cornmeal.
- If the dough is too dry, you can add a little more buttermilk.
- Bake the pizza at a high temperature for a crispy crust.
- Top the pizza with your favorite toppings.
Conclusion:
Cornmeal pizza dough is a delicious and easy-to-make alternative to traditional wheat flour pizza dough. It's perfect for those with gluten allergies or sensitivities, and it's also a great way to add some extra flavor and texture to your pizza. With a few simple tips, you can make a perfect cornmeal pizza dough every time. So next time you're in the mood for pizza, give cornmeal pizza dough a try!
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