Monday, October 27, 2008
Pre-baked thick polenta pizza
I love thick thick pizzas and polenta makes for a wondrous crisp crust, a lovely yellow colour to the crumb and the mellow taste of corn. This is a pre-baked base after it is baked store in the freezer (about 3 months) or use later that day.
Thick Thick Polenta Pizza
2 cups polenta (cornmeal)
1 cup corn flour
2 cups strong bread flour
3 cups warm water
100 grams tasty cheese
2 teaspoons instant yeast
2 tablespoons salt
2 tablespoons olive oil
2 tablespoons olive oil for drizzling over dough.
Preheat oven with baking stone to 260C (500F) for 50 minutes.
Combine all dry ingredients in a large bowl.
Make a well in the centre and add wet ingredients.
Mix roughly until a dough forms.
Let the dough rest for one hour in the refrigerator.
Turn out onto counter and knead for five minutes. Return dough to bowl.
Let dough rest one hour. Turn out and knead for five minutes.
Shape and place into a pan. 33cmx23cmx3cm. 13”x9“x1”.
(Or make two thin pizzas bases use two pans the same size as above.)
Let the dough rise until reaches the top of the pan.
Using your fingers dimple the surface of the risen dough and drizzle olive oil into the dimples.
Let the dough rise for 20 minutes.
Place pan onto the baking stone and bake for 20 minutes. Turning half way through.
To make your pizza
Your choice of Sausage, salami, char-grilled capsicums (bell peppers), egg plant (aubergine), marinated artichoke.
Your choice of cheese marinated feta cheese, tasty aged cheese, semi-dried tomatoes. Vegetables like spinach and herbs basil, chives.
Your choice of sauce, pestos, tomato sauce etc.
Pre-heat oven to 180C(350F) with baking stone.
Top the pre-baked pizza base with sauce and your toppings.
Bake for 30 minutes until the toppings are hot and the cheese is melted.