Deep Dish Cornmeal Pizza
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Bakeware (LG)
Serves
6-8
For the crust:
3 cups flour
1 cup yellow cornmeal
1 package active dry yeast
1 teaspoon salt
3 tablespoons olive oil
1 1/3 cups warm water
2 tablespoons cornmeal
For the filling:
1 28 oz. jar of tomato sauce
2 lbs. soft mozzarella, sliced
1 cup grated Parmesan
1 cup shaved Parmesan or Romano.
2 tabelspoons oregano
fresh basil leaves
plus:
any extras you like on your pizza
3 cups flour
1 cup yellow cornmeal
1 package active dry yeast
1 teaspoon salt
3 tablespoons olive oil
1 1/3 cups warm water
2 tablespoons cornmeal
For the filling:
1 28 oz. jar of tomato sauce
2 lbs. soft mozzarella, sliced
1 cup grated Parmesan
1 cup shaved Parmesan or Romano.
2 tabelspoons oregano
fresh basil leaves
plus:
any extras you like on your pizza
Methods/steps
In large bowl, combine 1 cup of the flour, 1 cup cornmeal, yeast and salt. Stir in olive oil and water and mix well. Add remaining flour and mix until a stiff dough forms. Turn out onto lightly floured surface and knead for 5 minutes. Place in greased bowl, turning to grease top, and let rise for 1 1/2 hours, until doubled. Punch down.
Lightly oil your Brookfield Bakeware No. 1 and sprinkle with 2 tablespoons cornmeal.
Roll out dough until crust is 4” larger than baking dish. Roll dough up over rolling pin then unroll over top of dish, pressing in to fit bottom and up sides. Fold edges over to form upper edge of crust. Set aside.
Line bottom of crust with sliced mozzarella, covering the entire bottom. Sprinkle with 1/2 the grated Parmesan. Sprinkle with oregano and whole basil leaves and add any extra toppings. Add another layer of mozzarella. Cover top with sauce. Sprinkle remainder of grated and shaved cheesed over top.
Bake 25-30 minutes until top is bubbling and bottom is crisp.
Lightly oil your Brookfield Bakeware No. 1 and sprinkle with 2 tablespoons cornmeal.
Roll out dough until crust is 4” larger than baking dish. Roll dough up over rolling pin then unroll over top of dish, pressing in to fit bottom and up sides. Fold edges over to form upper edge of crust. Set aside.
Line bottom of crust with sliced mozzarella, covering the entire bottom. Sprinkle with 1/2 the grated Parmesan. Sprinkle with oregano and whole basil leaves and add any extra toppings. Add another layer of mozzarella. Cover top with sauce. Sprinkle remainder of grated and shaved cheesed over top.
Bake 25-30 minutes until top is bubbling and bottom is crisp.
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