Homemade Olive Oil and Cornmeal Pizza Dough
Serves: Makes four personal-size pizzas
Try making your own pizza dough for Grilled Pizza Rustica with Grilled Local Vegetables and Arugula with this recipe.
- 2 cups warm water (90° F to 105° F) Add to list
- 1 package active dry yeast Add to list
- 1 teaspoon sugar Add to list
- 3 tablespoons extra-virgin olive oil Add to list
- 1 teaspoon salt Add to list
- 5 1/2 cups bread flour Add to list
- 3 teaspoons cornmeal Add to list
- 1 teaspoon herbes de Provence Add to list
- Flour to dust Add to list
In a large bowl, combine 2 cups warm water, 1 package active dry yeast and 1 teaspoon sugar. Let sit until the yeast begins to proof by becoming foamy, about 5 minutes. Add 3 tablespoons olive oil, 1 teaspoon salt, 4 1/2 cups bread flour, the cornmeal and the herbes de Provence. Mix until the flour is incorporated and then scrape dough out onto a lightly floured surface.
With your hands, knead the dough until smooth and elastic, dusting with flour as needed to prevent sticking. Shape the dough into a ball and lightly oil the outside of it. Place dough in a bowl and let it proof in a warm place for 3/4 hour or until the dough doubles in bulk.
Cut the dough into 4 pieces and shape into rounds. Oil the rounds lightly and let them rest, covered with plastic wrap or a towel, for about 10 to 15 minutes. You may now shape the dough.
Source: Demonstrated on KING-5’s “Gardening with Ciscoe” show which airs in June 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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