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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) boiling water |
1/3 cup(s) yellow cornmeal |
1 package(s) dry yeast |
1/4 cup(s) warm water (100 to 110 degrees) |
2 cup(s) all-purpose flour |
1/2 teaspoon(s) salt |
2 teaspoon(s) olive oil |
1 tablespoon(s) yellow cornmeal, divided |
Directions:
1. Combine boiling water and 1/3 c. cornmeal in a bowl; let stand 20 min., stirring
2. occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 min.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine
4. cornmeal mixture, flour, and salt in a food processor, and pulse 4 times or until
5. blended. With processor on, slowly add yeast mixture and oil through food chute;
6. process until dough forms a ball. Process 1 aditional minute. Turn dough out
7. onto a floured surface, and knead lightly 4-5 times (dough will feel tacky).
8. Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let
9. rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size.
10. (Press two fingers into dough. If indentation remains, the dough has risen
11. enough.)
12. Punch dough down; cover and lety rest 5 min. Divide dough into 4 equal
13. portions, shaping each into a ball (cover remaining dough while working to
14. prevent it from drying).
15. Roll each ball into a 10x6 oval. Place 2 olvals on a baking sheet lightly dusted
16. with 1-1/2 tsp. cornmeal. Repeat procedure with remaining 2 ovals on an
17. additional baking sheet lightly dusted with 1-1/2 teaspoons cornmeal. Add
18. toppings and bake accorning to recipe directions.
19. NOTE: If you use whole-grain cornmeal, which still contains some of the hull and
20. germ of the dried corn kernel, you'll need to increase the flour to 2-1/4 cups.
21. Yield: 4 servings
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