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Old 09-30-2004, 07:26 PM   #11
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Wayne, I wouldn't worry about using Polenta over Cornmeal. Polenta is Italian cornmeal, of a slightly coarser grind. IMHO, you're being more authentic by using Polenta.

I also have a dumb question for anyone following or reading this thread. Have any of you all ever tried using a cast iron skillet and a pizza dough, and making a Chicago-style deep-dish pizza?

I'm thinking about giving that a whirl, and seeing what it's like. It just might give my other half, Laurie, a run for her money on the way she makes pizza.

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Old 09-30-2004, 07:55 PM   #12
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Try this one.

Beer-Based Pizza Dough Recipe

1 1/4 c. warm beer (115 degrees F)
1 t. sugar or honey
1/4 t. instant yeast
3/4 t. olive oil
1 c. bread flour
1c. all-purpose flour
1 c. cake flour
1/4 c. yellow corn meal
2 t. sea salt

Mix the bread flour, all-purpose flour, cake flour, corn meal, and the instant yeast in the bowl of a food processor. Combine the warm beer, sugar (or honey), and olive oil in a container. Gradually add the yeast-beer mixture and process, using the "pulse" switch, until a rough dough ball is formed, about 1 minute or so. Let the dough ball rest in the bowl of the food processor for about 5-15 minutes (autolyse). Add the sea salt and continue to process for about another 45 seconds, at normal operating speed (using the "on" switch), or until the dough ball is smooth and fairly elastic and passes the windowpane test (you should be able to flatten a small piece of the dough and stretch it in all directions and see light through it). The dough will not be quite as elastic as one using only white flours, because of the presence of the corn meal. Place the dough ball in a container, cover and let rise at room temperature (70-75 degrees F) until about doubled in volume, around 4 hours. Punch down the dough and divide into 2 equal dough portions. Let rise again until doubled again, about 2 hours. When ready to make pizzas, shape each dough ball into a round about 1/4-inch thick. If the dough resists shaping, let it rest for about 5 minutes to allow the gluten to relax, and then continue to shape into a round. The dough should be elastic but not quite as elastic as a dough that does not contain corn meal. Consequently, care should be taken that the dough does not tear while being stretched, turned and shaped into a round. Top each pizza round as desired and bake on a pizza stone that has been preheated for 1 hour at the highest oven temperature possible, usually 500-550 degrees F for a home oven.

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Old 10-01-2004, 11:24 PM   #13
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Another stuffup posting by me!.
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Old 10-01-2004, 11:25 PM   #14
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I would prefer to add more yeast and drink the beer with the pizza. he! he! (only kidding). I use beer, 7-up, Coke etc in batters. Simply add drink of choice to flour, salt , pepper and any herbs or seeds etc that you would normally use (or would like to try) in the batter and mix using enough of the drink to get the consistency you desire. Voila! that's it.
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Old 10-02-2004, 04:53 AM   #15
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Here you go Allen.. and it's great!!

Skillet Pan Pizza


2 tbsp butter
1 2/3 cup all-purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup milk


8 oz can tomato sauce
6 oz can tomato paste
1 tsp basil leaves
1/2 tsp oregano leaves
1/4 tsp pepper
1/2 tsp minced fresh garlic


1 1/2 cup (6 oz) shredded Mozzarella cheese
1 cup sliced 1/4 inch fresh mushrooms
2 oz sliced pepperoni
1 med green pepper, sliced 1/8 inch
1 med ripe tomato, sliced 1/8 inch
1/2 cup pitted ripe olives, sliced 1/4 inch

Heat oven to 425°. In 10-inch ovenproof skillet melt butter in oven (3-4 minutes). Meanwhile, in medium bowl stir together all crust ingredients except milk. Stir in milk just until moistened.

On lightly floured surface, knead dough until smooth (1 minute). Press dough on bottom and halfway up sides of skillet with melted butter. Bake for 10 minutes.

Meanwhile, in small bowl stir together all sauce ingredients. Spread tomato sauce over partially baked crust. Sprinkle with 1 cup cheese and mushrooms. Arrange pepperoni, green pepper and tomato on pizza; sprinkle with olives and remaining 1/2 cup cheese. Return to oven; continue baking for 15-20 minutes or until heated through and cheese is melted.
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Old 10-02-2004, 10:30 PM   #16
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