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Cornmeal Deep-Dish Pizza Dough




Source of Recipe


BBR


Recipe Introduction


Posted by: Cubbybear


List of Ingredients




For either a 1-1/2 or 2-pound loaf bread machine

1-1/2 cups water
1/4 cup olive oil
3-2/3 cups unbleached all-purpose flour
1/3 cup medium-grind yellow cornmeal
1 tsp. salt
2 tsp. SAF yeast or 2-1/2 teaspoons bread machine yeast



Recipe



Place all ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough or Pizza Dough cycle and press Start.

When the machine beeps at the end of the cycle, press Stop and unplug the machine. (If you have a pizza stone, this is the time to put it on the lower third rack of the oven and start it heating to 400 degrees F.) Immediately remove the bread pan from the machine and turn the dough out onto a lightly-floured work surface. Flatten the dough into a disc by kneading a few times then folding the edges into the center. Cover with a damp towel on the work surface to rest for 30 minutes until the dough has increased about 20% in size.

Brush a 14" or 15" deep-dish pizza pan with oil and sprinkle lightly with cornmeal. Roll out the dough to the size and shape of your pan. Press the pizza dough into the pan, making sure that it is even on the bottom. Don't stretch the dough. Let rest for 15 minutes.

(Or, instead of rolling it out, you can place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. The dough balls can also be frozen for up to 3 months; let them defrost in the refrigerator overnight before using.)
Spread pizza with sauce and toppings. Place it in the oven on top of the pizza stone (or on the lowest rack if you're not using a stone). Bake for 15 minutes at 400 degrees F., then lower the oven temperature to 350 degrees F. and bake for an additional 40 to 45 minutes. Cover pizza with foil the last 10 minutes if the cheese is browning. When done, the crust will be golden brown; lift with a metal spatula to check the bottom. Remove the pizza from the oven and let rest on a rack for 10 minutes before cutting.

Makes one 14" or 15" deep-dish pizza.