Ingredients Jump to Instructions ↓

  1. Pizza Dough: 2/3 C Warm Water -- (Abt 110 Deg F)

  2. 1/2 Tsp Sugar

  3. 1 Tsp Active Dry Yeast

  4. 2 C All-Purpose Flour

  5. 1/2 C Polenta -- Or Coarsely Ground Cornmeal 2 Tbsp Whole-Wheat Flour

  6. 1 Tbsp Finely Chopped Rosemary -- Or 1 Tsp Dried

  7. 1 1/2 Tbsp Extra Virgin Olive Oil -- *Note Plus

  8. 2 Tbsp Additional Water

  9. 1 Tsp Coarse Sea Salt

  10. *NOTE: The original recipe used 2 T olive oil but I decreased it and added the additional water which was not called for in the recipe.

  11. To Make The Dough: In a glass measuring cup with a lip, combine the water and the sugar and stir to mix. Sprinkle the yeast over the top and allow to stand for 10 minutes until it has a frothy head. If no frothy head forms, the yeast is bad and you will need to start again.

  12. 20 seconds, remove the cover and sprinkle a tablespoon (or more) of water over the dough, then process again. The dough should be processed for a total time of about 45 seconds. Replace the feed tube cover so that no air will get in (I also covered the food processor with a towel to maintain the heat ... I had the air conditioner on all day so it was cool in my house) and leave the dough in the processor to rise for 1 to 1 1/2 hours, or until it has doubled, puffed, and softened.

  13. While the dough is rising, prepare any toppings you want to use. I used rehydrated porcini mushrooms, sauted sweet onions with poppy seeds and toasted sesame seeds, sliced fresh Italian plum tomatoes, caponata, green bell peppers, and capers. I just matched whichever I wanted onto each of the pizzas.

  14. If you need to hold the dough for baking later...just form the individual pizzas (without topping them) and put them onto a refrigerator on nonstick cookie sheets for up to 2 hours. They do not need to be reheated when you take them out of the refrigerator and put the topping on them.

  15. Preheat the oven to 450 deg F on the middle shelf. I put in my baking stone.

  16. 5 seconds, then turn it out onto a lightly floured board. Work the dought together to forinto 8 to 10 equal-sized balls. (I made 5 individual pizzas with the I wanted them to be a bit large to hold the fillings I had chosen.) Place the dough balls on a lightly oiled large baking sheet, covered with a slightly dampened towel, and allow to rest for 15 minutes. Press each ball out into a

  17. 3 inch round. Put the toppings on and leave a 1/4-inch border around the edge.

  18. Bake for 10 - 12 minutes.

  19. These were wonderful!!

  20. Entered into MasterCook and tested for you by Reggie Dwork <reggie



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