Cornmeal-Parmesan Pizza Dough

Post by Carol
I have multiple Pizza recipes to suit my mood at the time. This one
works well with a thinner crust and a Pizza stone for crispy.
1 1/2lb dough, 2 thin crust 11-12 inch pizzas. It also makes one 13-14
inch pizza as medium-thick chewy crust.
1 c water
2 TB olive oil or cannola oil
2 1/2 c bread flour
1/2 c cornmeal
1/2 c parmesan grated cheese
3/4 ts salt
1 ts active dry yeast
Add ingredients to bread machine and use dough mode. Punch down and
let rise 10 minutes (not more). Shape pizza and bake 425F for 10-12
minutes until light brown then add toppings then bake another 10-15
minutes until all is golden and toppings are bubbly.
The nice part is you can add seasonings to the dough mix so evenly
encorporated all around. I like garlic powder and black pepper. I
like rings of onion directly on top in the inital bake while others
like them softened in the sauce or no onion at all! (Sacrelige!)

That's a loooong bake - 25 minutes!

But the dough should be robust enough to handle it with the corn meal
and parmesan in it.

2024-12-06 20:52:34 UTC

Very interesting concept, garlic and pepper! I will remember that, thank
you!

Carol

2024-12-06 22:28:43 UTC

Post by Carol
I have multiple Pizza recipes to suit my mood at the time. This
one works well with a thinner crust and a Pizza stone for crispy.
1 1/2lb dough, 2 thin crust 11-12 inch pizzas. It also makes one
13-14 inch pizza as medium-thick chewy crust.
1 c water
2 TB olive oil or cannola oil
2 1/2 c bread flour
1/2 c cornmeal
1/2 c parmesan grated cheese
3/4 ts salt
1 ts active dry yeast
Add ingredients to bread machine and use dough mode. Punch down and
let rise 10 minutes (not more). Shape pizza and bake 425F for 10-12
minutes until light brown then add toppings then bake another 10-15
minutes until all is golden and toppings are bubbly.
The nice part is you can add seasonings to the dough mix so evenly
encorporated all around. I like garlic powder and black pepper. I
like rings of onion directly on top in the inital bake while others
like them softened in the sauce or no onion at all! (Sacrelige!)

Very interesting concept, garlic and pepper! I will remember that,
thank you!

Another variation uses minced black olives or drained non-salty oil
packed green olives added to the crust mix as it starts blending. It's
all about what you like and feel will taste right to you.

Bruce

2024-12-06 22:43:15 UTC

On Fri, 6 Dec 2024 22:28:43 -0000 (UTC), "Carol"

Post by D
Very interesting concept, garlic and pepper! I will remember that,
thank you!

Yes, garlic and pepper, who'd have thought of that? Wow, I'm gonna try
that! Garlic and pepper, yay! A whole new world opens to me!

--
Bruce
<Loading Image...

clams casino

2024-12-06 23:05:19 UTC

Post by Bruce
On Fri, 6 Dec 2024 22:28:43 -0000 (UTC), "Carol"

Post by D
Very interesting concept, garlic and pepper! I will remember that,
thank you!

Yes, garlic and pepper, who'd have thought of that? Wow, I'm gonna try
that! Garlic and pepper, yay! A whole new world opens to me!

Simple works well, troller:

Babish's Secret to Perfect Cacio e Pepe

Hank Rogers

2024-12-07 00:07:40 UTC

Post by Bruce
On Fri, 6 Dec 2024 22:28:43 -0000 (UTC), "Carol"

Post by D
Very interesting concept, garlic and pepper! I will remember that,
thank you!

Yes, garlic and pepper, who'd have thought of that? Wow, I'm gonna try
that! Garlic and pepper, yay! A whole new world opens to me!

Take advantage Master ... inhale deeply!

2024-12-07 13:28:27 UTC

Post by Carol
I have multiple Pizza recipes to suit my mood at the time. This
one works well with a thinner crust and a Pizza stone for crispy.
1 1/2lb dough, 2 thin crust 11-12 inch pizzas. It also makes one
13-14 inch pizza as medium-thick chewy crust.
1 c water
2 TB olive oil or cannola oil
2 1/2 c bread flour
1/2 c cornmeal
1/2 c parmesan grated cheese
3/4 ts salt
1 ts active dry yeast
Add ingredients to bread machine and use dough mode. Punch down and
let rise 10 minutes (not more). Shape pizza and bake 425F for 10-12
minutes until light brown then add toppings then bake another 10-15
minutes until all is golden and toppings are bubbly.
The nice part is you can add seasonings to the dough mix so evenly
encorporated all around. I like garlic powder and black pepper. I
like rings of onion directly on top in the inital bake while others
like them softened in the sauce or no onion at all! (Sacrelige!)

Very interesting concept, garlic and pepper! I will remember that,
thank you!

Another variation uses minced black olives or drained non-salty oil
packed green olives added to the crust mix as it starts blending. It's
all about what you like and feel will taste right to you.

I think I'd go for the garlic and pepper. Not a huge fan of olives in my
food. I eat olives straight, or perhaps with some oil, herbs and salt, but
very seldom as part of something else. I had some nice olives that came
with oil, rosemary and salt, and it was a really nice combination!

Carol

2024-12-07 18:47:59 UTC

Post by Carol
I have multiple Pizza recipes to suit my mood at the time.
This one works well with a thinner crust and a Pizza stone for
crispy.
1 1/2lb dough, 2 thin crust 11-12 inch pizzas. It also makes
one 13-14 inch pizza as medium-thick chewy crust.
1 c water
2 TB olive oil or cannola oil
2 1/2 c bread flour
1/2 c cornmeal
1/2 c parmesan grated cheese
3/4 ts salt
1 ts active dry yeast
Add ingredients to bread machine and use dough mode. Punch
down and let rise 10 minutes (not more). Shape pizza and bake
425F for 10-12 minutes until light brown then add toppings then
bake another 10-15 minutes until all is golden and toppings are
bubbly.
The nice part is you can add seasonings to the dough mix so
evenly encorporated all around. I like garlic powder and black
pepper. I like rings of onion directly on top in the inital
bake while others like them softened in the sauce or no onion
at all! (Sacrelige!)

Very interesting concept, garlic and pepper! I will remember that,
thank you!

Another variation uses minced black olives or drained non-salty oil
packed green olives added to the crust mix as it starts blending.
It's all about what you like and feel will taste right to you.

I think I'd go for the garlic and pepper. Not a huge fan of olives in
my food. I eat olives straight, or perhaps with some oil, herbs and
salt, but very seldom as part of something else. I had some nice
olives that came with oil, rosemary and salt, and it was a really
nice combination!

Now use the oil from the olives for the bread, add minced olives (how
many up to you), black pepper, garlic powder (amount up to you), a
white sauce type you like and kippers. If the sauce is Alfredo type
(creamy USA sort), no more cheese required. Sprinkle possibly with a
bit of crushed rosemary and more (minimal more) olives.

2024-12-07 21:01:30 UTC

Post by Carol
I have multiple Pizza recipes to suit my mood at the time.
This one works well with a thinner crust and a Pizza stone for
crispy.
1 1/2lb dough, 2 thin crust 11-12 inch pizzas. It also makes
one 13-14 inch pizza as medium-thick chewy crust.
1 c water
2 TB olive oil or cannola oil
2 1/2 c bread flour
1/2 c cornmeal
1/2 c parmesan grated cheese
3/4 ts salt
1 ts active dry yeast
Add ingredients to bread machine and use dough mode. Punch
down and let rise 10 minutes (not more). Shape pizza and bake
425F for 10-12 minutes until light brown then add toppings then
bake another 10-15 minutes until all is golden and toppings are
bubbly.
The nice part is you can add seasonings to the dough mix so
evenly encorporated all around. I like garlic powder and black
pepper. I like rings of onion directly on top in the inital
bake while others like them softened in the sauce or no onion
at all! (Sacrelige!)

Very interesting concept, garlic and pepper! I will remember that,
thank you!

Another variation uses minced black olives or drained non-salty oil
packed green olives added to the crust mix as it starts blending.
It's all about what you like and feel will taste right to you.

I think I'd go for the garlic and pepper. Not a huge fan of olives in
my food. I eat olives straight, or perhaps with some oil, herbs and
salt, but very seldom as part of something else. I had some nice
olives that came with oil, rosemary and salt, and it was a really
nice combination!

How does kippers differ from anchovy would you say? Any reason you use
kippers?

Carol

2024-12-07 23:53:19 UTC

Post by Carol
I have multiple Pizza recipes to suit my mood at the time.
This one works well with a thinner crust and a Pizza stone
for crispy.
1 1/2lb dough, 2 thin crust 11-12 inch pizzas. It also
makes one 13-14 inch pizza as medium-thick chewy crust.
1 c water
2 TB olive oil or cannola oil
2 1/2 c bread flour
1/2 c cornmeal
1/2 c parmesan grated cheese
3/4 ts salt
1 ts active dry yeast
Add ingredients to bread machine and use dough mode. Punch
down and let rise 10 minutes (not more). Shape pizza and
bake 425F for 10-12 minutes until light brown then add
toppings then bake another 10-15 minutes until all is
golden and toppings are bubbly.
The nice part is you can add seasonings to the dough mix so
evenly encorporated all around. I like garlic powder and
black pepper. I like rings of onion directly on top in the
inital bake while others like them softened in the sauce or
no onion at all! (Sacrelige!)

Very interesting concept, garlic and pepper! I will remember
that, thank you!

Another variation uses minced black olives or drained non-salty
oil packed green olives added to the crust mix as it starts
blending. It's all about what you like and feel will taste
right to you.

I think I'd go for the garlic and pepper. Not a huge fan of
olives in my food. I eat olives straight, or perhaps with some
oil, herbs and salt, but very seldom as part of something else. I
had some nice olives that came with oil, rosemary and salt, and
it was a really nice combination!

Now use the oil from the olives for the bread, add minced olives
(how many up to you), black pepper, garlic powder (amount up to
you), a white sauce type you like and kippers. If the sauce is
Alfredo type (creamy USA sort), no more cheese required. Sprinkle
possibly with a bit of crushed rosemary and more (minimal more)
olives.

How does kippers differ from anchovy would you say? Any reason you
use kippers?

Kippers are milder tasting and slightly smokey, far less salty. For
the same reason I recommend Andouile vs Kielbasa with Alfredo sauce for
intensity match instead of overwhelming the tastes, kippers would match
intensities while sardines would be too strong.

clams casino

2024-12-08 00:15:55 UTC

Post by Carol
I have multiple Pizza recipes to suit my mood at the time.
This one works well with a thinner crust and a Pizza stone
for crispy.
1 1/2lb dough, 2 thin crust 11-12 inch pizzas. It also
makes one 13-14 inch pizza as medium-thick chewy crust.
1 c water
2 TB olive oil or cannola oil
2 1/2 c bread flour
1/2 c cornmeal
1/2 c parmesan grated cheese
3/4 ts salt
1 ts active dry yeast
Add ingredients to bread machine and use dough mode. Punch
down and let rise 10 minutes (not more). Shape pizza and
bake 425F for 10-12 minutes until light brown then add
toppings then bake another 10-15 minutes until all is
golden and toppings are bubbly.
The nice part is you can add seasonings to the dough mix so
evenly encorporated all around. I like garlic powder and
black pepper. I like rings of onion directly on top in the
inital bake while others like them softened in the sauce or
no onion at all! (Sacrelige!)

Very interesting concept, garlic and pepper! I will remember
that, thank you!

Another variation uses minced black olives or drained non-salty
oil packed green olives added to the crust mix as it starts
blending. It's all about what you like and feel will taste
right to you.

I think I'd go for the garlic and pepper. Not a huge fan of
olives in my food. I eat olives straight, or perhaps with some
oil, herbs and salt, but very seldom as part of something else. I
had some nice olives that came with oil, rosemary and salt, and
it was a really nice combination!

Now use the oil from the olives for the bread, add minced olives
(how many up to you), black pepper, garlic powder (amount up to
you), a white sauce type you like and kippers. If the sauce is
Alfredo type (creamy USA sort), no more cheese required. Sprinkle
possibly with a bit of crushed rosemary and more (minimal more)
olives.

How does kippers differ from anchovy would you say? Any reason you
use kippers?

And a kippered herring is a far larger fish than the tiny anchovy.

Loading Image...

https://ca.pinterest.com/pin/anchovy-inland-silverside-stickleback-20161106--582934745488865760/

2024-12-08 10:36:57 UTC

Post by Carol
I have multiple Pizza recipes to suit my mood at the time.
This one works well with a thinner crust and a Pizza stone
for crispy.
1 1/2lb dough, 2 thin crust 11-12 inch pizzas. It also
makes one 13-14 inch pizza as medium-thick chewy crust.
1 c water
2 TB olive oil or cannola oil
2 1/2 c bread flour
1/2 c cornmeal
1/2 c parmesan grated cheese
3/4 ts salt
1 ts active dry yeast
Add ingredients to bread machine and use dough mode. Punch
down and let rise 10 minutes (not more). Shape pizza and
bake 425F for 10-12 minutes until light brown then add
toppings then bake another 10-15 minutes until all is
golden and toppings are bubbly.
The nice part is you can add seasonings to the dough mix so
evenly encorporated all around. I like garlic powder and
black pepper. I like rings of onion directly on top in the
inital bake while others like them softened in the sauce or
no onion at all! (Sacrelige!)

Very interesting concept, garlic and pepper! I will remember
that, thank you!

Another variation uses minced black olives or drained non-salty
oil packed green olives added to the crust mix as it starts
blending. It's all about what you like and feel will taste
right to you.

I think I'd go for the garlic and pepper. Not a huge fan of
olives in my food. I eat olives straight, or perhaps with some
oil, herbs and salt, but very seldom as part of something else. I
had some nice olives that came with oil, rosemary and salt, and
it was a really nice combination!

Now use the oil from the olives for the bread, add minced olives
(how many up to you), black pepper, garlic powder (amount up to
you), a white sauce type you like and kippers. If the sauce is
Alfredo type (creamy USA sort), no more cheese required. Sprinkle
possibly with a bit of crushed rosemary and more (minimal more)
olives.

How does kippers differ from anchovy would you say? Any reason you
use kippers?

Ahh, interesting. Thank you!

Carol

2024-12-08 18:11:25 UTC

Post by Carol
I have multiple Pizza recipes to suit my mood at the
time. This one works well with a thinner crust and a
Pizza stone for crispy.
1 1/2lb dough, 2 thin crust 11-12 inch pizzas. It also
makes one 13-14 inch pizza as medium-thick chewy crust.
1 c water
2 TB olive oil or cannola oil
2 1/2 c bread flour
1/2 c cornmeal
1/2 c parmesan grated cheese
3/4 ts salt
1 ts active dry yeast
Add ingredients to bread machine and use dough mode.
Punch down and let rise 10 minutes (not more). Shape
pizza and bake 425F for 10-12 minutes until light brown
then add toppings then bake another 10-15 minutes until
all is golden and toppings are bubbly.
The nice part is you can add seasonings to the dough
mix so evenly encorporated all around. I like garlic
powder and black pepper. I like rings of onion
directly on top in the inital bake while others like
them softened in the sauce or no onion at all!
(Sacrelige!)

Very interesting concept, garlic and pepper! I will
remember that, thank you!

Another variation uses minced black olives or drained
non-salty oil packed green olives added to the crust mix as
it starts blending. It's all about what you like and feel
will taste right to you.

I think I'd go for the garlic and pepper. Not a huge fan of
olives in my food. I eat olives straight, or perhaps with some
oil, herbs and salt, but very seldom as part of something
else. I had some nice olives that came with oil, rosemary and
salt, and it was a really nice combination!

Now use the oil from the olives for the bread, add minced olives
(how many up to you), black pepper, garlic powder (amount up to
you), a white sauce type you like and kippers. If the sauce is
Alfredo type (creamy USA sort), no more cheese required.
Sprinkle possibly with a bit of crushed rosemary and more
(minimal more) olives.

How does kippers differ from anchovy would you say? Any reason you
use kippers?

Kippers are milder tasting and slightly smokey, far less salty. For
the same reason I recommend Andouile vs Kielbasa with Alfredo sauce
for intensity match instead of overwhelming the tastes, kippers
would match intensities while sardines would be too strong.

Ahh, interesting. Thank you!

Well, that's my take on it. You might want the reverse!

Cindy Hamilton

2024-12-06 22:38:04 UTC

I can take onion or leave it.

I don't like cornmeal, not even just on the bottom as ball bearings.

--
Cindy Hamilton

Gregory Morrow

2024-12-07 07:06:07 UTC