A little rye flour and a bit of cornmeal give this pizza dough extra flavor°and texture.
Recipe information
Yield
Makes two 9-inch dough rounds
Ingredients
Preparation
Step 1
Place 1/4 cup warm water in medium bowl. Sprinkle yeast and sugar over; stir to blend. Let stand until very puffed, about 6 minutes.
Step 2
Mix both flours, cornmeal, and salt in processor. Mix 3/4 cup warm water and 2 tablespoons oil into yeast. With machine running, gradually add yeast mixture to dry ingredients. Mix until dough just comes together, adding more water by teaspoonfuls if needed. Process 1 minute.
Step 3
Transfer dough to lightly floured work surface. Knead 1 minute. Lightly brush large bowl with oil. Transfer dough to prepared bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Step 4
Transfer dough to lightly floured work surface; knead gently. Form dough into 2 balls. Place each on 1 sheet of parchment paper and press out to 9-inch round. Cover with plastic wrap. DO AHEAD: Can be made 1 day ahead. Freeze 45 minutes. Transfer to refrigerator. Let stand at room temperature 30 minutes before continuing.
Step 5
Roll out dough as directed in recipe.
