This is a nice variation to traditional pizza dough, especially if you’re making a Mexican pizza! It’s from the Fleischmann’s Yeast Best-Ever Breads booklet.

 

Cornmeal Pizza Dough

1 cup wheat flour (I use spelt)
3/4 – 1 cup white flour
1/2 cup cornmeal
1 Tbsp sugar
3/4 tsp salt
1 Tbsp yeast
2 Tbsp oil
1 cup very warm water
Cornmeal (about 1 Tbsp), optional

Proof yeast if necessary; if using instant yeast, just mix in with your flour! Mix all ingredients, adding flour until the dough is smooth and doesn’t stick to the sides (or sticks just a little bit). Knead 5 minutes. Place in an oiled bowl, rolling it around to oil all around the dough. Cover with a cloth.

Let rise 30min-1hr, or until doubled. Punch down. Sprinkle greased pizza pans with cornmeal. Roll out dough into pizza pans (it makes one large one with thick crust, or two thin crusts).

Add your toppings. Bake 20min at 400F, or until golden brown underneath.

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