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Cornmeal Pizza Dough
(recipe, Matthew Amster-Burton)
This recipe is adapted from [%bookLink code=0394532643 "The Way to Cook"], by Julia Child.
- 1 tsp. instant yeast
- ½ tsp. sugar
- 1 cup all-purpose flour
- ⅓ cup cornmeal
- 1½ tsp. salt
- ¼ cup milk
- ¼ cup lukewarm water
- 2 Tbsp. olive oil
- Combine the yeast, sugar, flour, cornmeal, and salt in the bowl of a food processor and pulse briefly to mix. Add the milk, water, and olive oil, and process until the dough comes together into a ball. It’s a fairly wet and sticky dough.
- Place the ball of dough in an oiled mixing bowl and cover with plastic wrap. Let rise at room temperature for 90 minutes, punching down once, or refrigerate up to two days or freeze up to a month.
Pizza-lovers, unite! Read Matthew Amster-Burton's Unexplained Bacon manifesto on the perfect pizza pie.