One of my “go to” recipes is Martha Stewart’s Cornmeal Pizza Dough – don’t let the name fool you, it’s mostly flour with just a touch of cornmeal so it had the flavor of regular pizza dough. I like to double batch the recipe and freeze individual size servings of the dough. Have been meaning to do some up and was craving a bit of starch today, so decided to make myself a brunch pizza. Below are the regular dough instructions that yield four 7 inch pizzas. My cuts are to 8 with a doubled recipe.•2 teaspoons active dry yeast •Pinch of sugar •2/3 cups warm water •1 2/3 cups all-purpose flour, plus more for work surface •1/4 cup cornmeal, plus more for pizza peel or baking sheet •1 1/2 teaspoons coarse salt •2 tablespoons extra-virgin olive oil, plus more for bowl
1. In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
2. Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes. (I did it in the KitchenAide with a dough hook).
3. Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap. (If you’re freezing the dough, now is the time to place your oiled rounds into your freezer bags. When you want pizza, defrost frozen dough at room temp and pick up instructions here). Let rise 1 hour at room temperature or overnight in the refrigerator.
Maggie’s Toppings: I decided to hold off on opening the mozzarella (it’s snowing and I have company coming – not sure I’ll get to the store and may need it). A light coating of olive oil would prevent the crust from getting soggy. I spread a little tomato sauce over that, then made a dam of pepper jack cheese bits around the edge so I could pour an egg I scrambled with a touch of milk and fresh pepper in the middle. Sprinkle parmesan and a tad of oregano over everything. I slightly overdid it on the touch of milk, which I corrected by adding less to the pizza center. I slid the dough onto the pizza stone (on the oven rack), then poured the egg in. It would be much easier if you like fried eggs in the center (you made have seen egg on pizza on food network – I did). I was in the mood for scrambled which moves more. The sliding onto the stone can be tricky – be sure to have A LOT of cornmeal on your peel if you’re moving your topped pizza. I’d once made one that stuck and rolled becoming a big blob of dough and sauce on the stone (I’d tried to do that move you see of a quick push forward then back with the peel. It was like the comedies you see of folks trying to snap a tablecloth off a fully dressed table). Now I’m pretty careful at this step. Today, I pushed the rack back into the oven and that created a wave, so the egg ebbed out onto the stone. No biggie.
4. Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 6- or 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cover with toppings, as desired.
5. Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes. Remove from oven; serve immediately.
It was so yummy and perfect for a Sunday Brunch treat! If I hadn’t popped the other servings of dough right into the freezer, I’d be making more for dinner right now.
More info at Marthastewart.com: Cornmeal Pizza Crust – Martha Stewart Recipes