Earn Money

Monday, 28 November 2016

Polenta Pizza Crust Recipe


Ingredients:
1 tablespoon Active dry yeast
1 tablespoon Barley malt extract
1 cup warm water
3/4 cup semolina
1 cup unbleached all purpose flour
3/4 cup polenta/corn meal
1 teaspoon salt
3 tablespoons extra virgin olive oil
Method:
In a large bowl or electric mixer, dissolve the yeast and barley malt in warm water. Add the semolina, flour, polenta, salt, and olive oil. Combine well. Knead the dough until it is shiny and smooth, adding flour as needed. Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, about 2 hours.
When dough has risen, punch down and roll out to a large circle and transfer to a baking sheet or pizza pan. Top with any preferred topping and bake in a preheated 425F oven for 20 - 25 minutes. This is good topped with roasted veggies. 

Related Posts:

  • Basic Pizza Dough second Recipe Ingredients: 4 1/2 cups unbleached all-purpose White flour 1 teaspoon Salt 1/4 cup Olive oil 2 packages Dry yeast 1 1/2 cup Warm water 2 teaspoons Light brown sugar Method: Measure … Read More
  • Classic Pizza Crust Recipe Ingredients: 1 package active dry yeast 2 1/2 cups sifted flour 1 teaspoon salt 1 cup warm water 1 tablespoon cooking oil Method: In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mi… Read More
  • Basic Pizza Dough Recipe Follow This Basic Pizza Dough Recipe exactly and see the result. The crust will chewy, not hard and it browned nicely … Read More
  • New York-Style Pizza Crust Recipe Ingredients: 2/3 cup warm water 1/2 teaspoon salt 2 1/4 cups all-purpose flour 1 teaspoon sugar 2 teaspoons active dry yeast 1 tablespoon cornmeal -- optional Method: Measure carefully, placing all ingredi… Read More
  • Boboli Type Pizza Crust Recipe /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent… Read More

0 comments:

Post a Comment