Cornmeal Pizza Crust

From Veritable Quandary and as close to a Vicolo’s pizza crust as I have found.

4 c. bread flour
¾ c. coarse cornmeal
1 T. kosher salt
1 ½ c. tepid water
1 T. dry yeast, dissolved in ¼ c. warm water
1 T. chopped fresh rosemary
1 T. extra virgin olive oil

Briefly mix together flour, cornmeal, and salt.  Add water, yeast mixture and rosemary and olive oil.  Knead for 10 minutes, and let rise until double.

Punch down and shape into six tight 6 oz. balls.  Flatten balls into disks and drizzle with olive oil.  Let rest for 20 minutes.  Stretch into rustic shapes as thin as possible without tearing.  Grill on a hot grill.  Drizzle the dough with more extra virgin olive oil as needed.

Favorite toppings:  Gorgonzola and Pear:  Brush crust with extra virgin olive oil, dot with gorgonzola and fresh sliced pear.  Top with candied or tasted walnuts and fresh cracked black pepper.  Bake until crispy.

Smoke salmon with Chèvre:  Brush crust with extra virgin olive oil, dot with fresh soft chèvre and flaked smoked salmon, thinly sliced red onion, and fried capers.  Bake until crispy.

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