What can I say? I’m in a pizza state of mind this week. Earlier this week I brought you my favorite pizza sauce. Now, we’re on to pizza dough. To have an awesome homemade pizza, you need a great pizza dough, and I think this one is perfect.
If you didn’t catch the pizza sauce post, let’s just say I have a deep and powerful love for homemade pizza. Now, I’ve tried lots of different kinds of pizza dough on my search for my favorite. It was a real odyssey, complete with Charybdis. (Yep, I’m a nerd). I’ve made doughs with all purpose flour, bread flour, whole wheat, cornmeal, and the list goes on and on. Some were better than others, and some were downright lovely. But the search still continued.
Then one day I popped open Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois. My pizza eating experience was changed forever. The masa flour adds something wonderful to the dough. There’s a soft quality to it, but it crisps up in a lovely way. And it adds a very mild corn flavor, but don’t worry! Your pizza won’t taste like crazy corn and the flavor doesn’t interfere with the ingredients you put on it. Believe me, I’ve made many wonderful chocolate dessert pizzas with this crust. My last one was a cream cheese and milk chocolate dessert pizza. Yum!
This pizza is perfect for your thin crust recipes, your New York recipes, and, my personal favorite, Chicago deep dish! I usually use a recipe where I make this into two sizable pizzas…because leftovers! Am I right? Just remember, if you have leftovers heat them up in the oven, not the microwave. The microwave will yield a rubbery experience.
The recipe I use for the two pizzas I make with this dough has you bake them at 450 degrees F for 20 minutes. But like I said before, this dough is for you to use in whatever lovely recipe you fancy. And can I just mention calzones? This makes a wonderful Mexican calzone with refried beans.
Lets all eat pizza! 😀. Have a lovely day!
- 3 cups lukewarm water
- 1 tbsp. granulated yeast
- 1 tbsp. kosher salt
- 1 tbsp. sugar
- ⅛ cup neutral-flavored oil
- 1½ cups corn masa flour
- 5 cups all purpose flour
- In the bowl of an electric mixer fitted with a paddle attachment, mix the yeast, salt, sugar, and oil.
- In a medium bowl, mix the masa flour and all purpose flour.
- Pour the flour into the yeast/water mixture. Turn the mixer on low and blend until every bit of flour is incorporated.
- Cover the bowl loosely with plastic wrap and let it rest at room temperature until the dough rises and then collapses slightly, about 2 hours.
- After the dough has risen for 2 hours, it can be used right away, or you can keep it in the fridge loosely covered for 10 days.