~ Cornmeal Pizza Crust ~

From: Xcott Craver (sacraver@use.my.princeton.address)
Subject: Re: Note from the Macho Gourmet
Newsgroups: alt.religion.kibology
Date: 2001-01-18 09:29:33 PST
    

I only use cornmeal crust, and people really seem to like this recipe. This is 2 pizzas worth, and can hold up a truck.

• 3 cups flour
• 1 package quick-rising yeast
• 1/3 cup cornmeal
• 1 cup water at 110-115F
• 1/3 cup EV olive oil
• 1 tsp salt.
• 2+ tbsp flavorful honey (I use buckwheat, but am now trying sage)

I know, but it's "good fat." Combine dry ingredients whilst proofing yeast with water n' honey, then dump all together and knead into a smooth, elastic dough. Spank it for good luck and let it rise 50 minutes. Spank it some more. Yeah! Don't overknead.

If you want to make stuffed pizza (not merely deep dish, but an actual closed cylinder maybe 3" high, for which you need a springform pan) this is just the right amount of dough.

Date: Sat, 2 Apr 2011 15:54:40 -0700
From: Facebook 
Reply-To: noreply
To: Jeremy Impson
Subject: Xcott Craver sent you a message on Facebook...

Xcott [www.facebook.com] sent you a message.
April 2, 2011 at 9:54pm
Subject: Pizza
Hey,

Just so you know, I've had some progress on that pizza crust since I posted
that recipe. I've found that replacing the olive oil with corn oil produces
results a lot closer to what I've seen in Chicago.

Also, if you're entertaining, instead of creating a massive cylindrical
pizza you can easily stamp this stuff into circles and fit them into a
muffin tin, with a bit of sausage and sauce per entry with parmesan on top.
This creates much more manageable amounts of pizza, and much easier to
distribute.