Cornmeal Pizza Dough - Super Crispy Pizza Base
Pizza dough made with flour and cornmeal for a crispy base
Ingredients
- 8.80 oz bread flour 250g
- 2.80 oz cornmeal 80g
- 5.80 oz lukewarm water 165g
- 1 ½ tablespoon olive oil
- 2 teaspoon yeast 7 g
- 1 teaspoon salt
Toppings
- 500 ml tomato passata
- olive oil
- 1 garlic clove roughly chopped
- dried oregano
- salt
Instructions
Mix the dry ingredients
- Combine flour, cornmeal, salt. in a large bowl. Stir until everything is evenly distributed.8.80 oz bread flour, 2.80 oz cornmeal, 1 teaspoon salt
Activate the yeast
- In a large mixing bowl, combine lukewarm water (you should be able to keep your hand in it) with instant yeast. Let it sit for 5 minutes until slightly foamy-this ensures the yeast is alive, dissolved and ready to work.5.80 oz lukewarm water, 2 teaspoon yeast 7 g
Add liquids
- Pour the yeast water mix into the flour. Mix with a wooden spoon until a shaggy dough forms. Stir in olive oil and continue mixing.1 ½ tablespoon olive oil
Knead the dough
- Transfer dough to a lightly floured surface. Knead for about 5-8 minutes until smooth and elastic.
First rise
- Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
Shape the dough and second rise
- Punch down, then roll to a rectangular shape and transfer to a baking tray with baking paper. Cover with cloth and let it rise for 30 minutes.
Preheat the oven and bake
- While the dough is resting, preheat the oven to 428F/220C (fan).
- Cover the pizza base (leaving some space for the crust) with tomato passata, a drizzle of olive oil, a sprinkle of salt, oregano, and one roughly chopped garlic. Bake for 15-20 minutes (15 if you want to add more toppings) in the middle of the oven, until the bottom is crispy then add any toppings you desire.500 ml tomato passata, olive oil, 1 garlic clove, dried oregano, salt
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