I will eat you in a house. I will eat you with a mouse.
You get the point. I LOVE me some pizza.
Every Friday night, we have family movie and pizza night. I usually make the pizza, but I use a frozen crust. Pizza crust is so easy to make, though, I'm not sure why I ever buy it. #lazy
This is my new favorite: Cornmeal Pizza Crust. If you like that little crunch that cornmeal gives on the bottom of your pizza crust, you'll love it mixed into the dough.
Homemade Cornmeal Pizza Crust
{makes 2}
2 & 1/2 cups unbleached, all-purpose flour, plus more for kneading
1/2 cup cornmeal, plus more for pizza stone
2 teaspoons instant yeast
1 & 1/2 teaspoons kosher salt
2 TBSP olive oil, plus more for pizza stone
1 cup warm water
Using the paddle attachment of a stand mixer, mix all of the ingredients on low until combined.
The mixture will look rough. Don't worry.
Dump out onto a lightly floured surface and knead for 5 minutes. Use more flour if the dough starts sticking to the surface. After kneading, the dough will be smooth.
Place the dough into a lightly oiled bowl and cover with an oiled piece of plastic wrap. Place in a warm area and let rise for 45 minutes.
Remove the plastic wrap, knead the dough one or two times to release the air, replace the plastic wrap and let rise for another 45 minutes.
Coat 2 pizza stones (or cookie sheets) with olive oil and sprinkle with cornmeal. Divide the dough in half and stretch each half to make a circle. The cornmeal in the dough will make it a little more susceptible to tearing...just pinch those areas together.
Place the toppings on the pizza (here I used pesto, roma tomatoes, artichoke hearts, ricotta, and parmesan, + pinch of red pepper). Place one pizza stone on the very bottom oven rack and one in the top third. Set the oven to 450. Bake for 8 minutes. Rotate the pizzas and bake for an additional 6 minutes, or until the crust is golden and cheese is melted.
Pizza. I will eat you here or there. I will eat you anywhere. ♥
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