Aliza Green - Chef, Consultant & Author
Light, crunchy cornmeal pizza dough with a twist of bread and all-purpose flours—perfect for vegetable-topped pizzas or Sicilian Pan Pizza. Yield: 2 lbs, enough for 2 large or 3 small pies.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Mixing bowl
- Whisk
- Plastic wrap
- Rolling pin
Ingredients
- 1/2 pound (2 cups minus 2 tablespoons) unbleached all-purpose flour
- 1/2 pound (2 cups) unbleached bread flour
- 1/4 pound (3/4 cup plus 2 tablespoons) stone-ground yellow cornmeal
- 2 teaspoons fine sea salt
- 1/2 cup lukewarm water
- 1 tablespoon honey
- 1 (1/4-ounce) package (21/2 teaspoons) active dry yeast
- 3/4 cup lukewarm milk
- 1/4 cup extra-virgin olive oil
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