Dough:
3 c Flour
1 1/2 c Yellow cornmeal
1 ts Salt
1 tb Dry yeast
1 c Hot water
1 ts Honey
Tomato or pizza sauce
Mozzarella cheese
Italian spices
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 pizza maker!
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.
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.
