Best 4 Cornmeal Mini Pizza Dough Recipes

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Cornmeal is a type of flour made from dried corn kernels. It is a popular ingredient in many dishes, including polenta, cornbread, and tortillas. Cornmeal can also be used to make a delicious mini pizza dough that is crispy on the outside and tender on the inside. This article will provide you with a recipe for cornmeal mini pizza dough, as well as tips for making the perfect mini pizzas.

Let's cook with our recipes!

CORNMEAL PIZZA CRUST



Cornmeal Pizza Crust image

The dough can be made the night before and then formed into rounds just before the party. Set out a variety of toppings in bowls, and let guests assemble their own pizzas before baking them. We particularly like roasted tomatoes with fresh mozzarella cheese, and thinly sliced baby artichokes and eggplant with grated Asiago cheese. Pureed butternut squash, caramelized red onions, grated fontina cheese, and toasted pumpkin seeds make for an unexpected but perfectly delicious autumnal pie.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 4 seven-inch pizzas

Number Of Ingredients 11

2 teaspoons active dry yeast
Pinch of sugar
2/3 cups warm water
1 2/3 cups all-purpose flour, plus more for work surface
1/4 cup cornmeal, plus more for pizza peel or baking sheet
1 1/2 teaspoons coarse salt
2 tablespoons extra-virgin olive oil, plus more for bowl
Roasted Tomatoes, optional topping
Easy Butternut Squash Puree, optional topping
Toasted Pumpkin Seeds, optional topping
Caramelized Onions, optional topping

Steps:

  • In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
  • Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.
  • Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.
  • Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 6- or 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cover with toppings, as desired.
  • Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes. Remove from oven; serve immediately.

CORNMEAL PIZZA CRUST



Cornmeal Pizza Crust image

I've made this quite a few times, it's a really great pizza crust! We are garlic lovers so I added in 1 tablespoon minced fresh garlic and 1 couple teaspoons dried basil.

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 1h30m

Yield 2 (16-inch) pizza doughs

Number Of Ingredients 9

3 teaspoons dry yeast
1 teaspoon sugar
1/2 cup warm water
5 cups flour (more if needed)
2 teaspoons salt
2 tablespoons sugar
1/4 cup vegetable oil
1 cup cornmeal
1 1/2 cups warm water

Steps:

  • Fit the kneaded blade on a heavy-duty mixer.
  • Proof the yeast in 1/2 cup water with 1 teaspoon sugar until foamy (about 8 minutes).
  • In the stainless steel bowl place 5 cups flour, salt, sugar, oil and cornmeal.
  • When the yeast is proofed, add to the bowl along with 1-1/2 cups warm water; start kneading adding in more flour as needed to create a soft smooth dough.
  • After the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
  • Remove the dough from the mixing bowl and shape in a ball.
  • Place into a well greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
  • Punch down dough and let rest for 10 minutes before shaping (this is important, the dough must rest for 10 minutes).
  • Roll out the dough into two 16-inch circles.
  • Place into lightly greased pizza pans.
  • Top as desired.
  • Bake in a 400 degree oven until lightly golden brown (about 15-20 minutes).

Nutrition Facts : Calories 1673.8, Fat 32.8, SaturatedFat 4.4, Sodium 2360.8, Carbohydrate 302.4, Fiber 14.2, Sugar 15.9, Protein 39.5

CORNMEAL PIZZA DOUGH



Cornmeal Pizza Dough image

Use this dough to make our Grilled Pizzas with Tomato, Avocado, and Pepper-Jack Cheese, as well as our Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes enough for 6 nine-inch pizzas

Number Of Ingredients 7

2 cups warm water (about 110 degrees)
1/2 teaspoon sugar
2 envelopes active dry yeast (2 scant tablespoons)
3 tablespoons extra-virgin olive oil, plus more for bowl
5 cups all-purpose flour, plus more for dusting
1 cup yellow cornmeal
1 tablespoon salt

Steps:

  • Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. Brush a large bowl with oil, and set aside.
  • Stir together the flour, cornmeal, and salt in a large bowl. Pour in the yeast mixture and the oil; stir mixture until all of the flour-mixture is incorporated. Continue to stir until a stiff dough forms. Turn out dough onto a lightly floured surface, and knead with floured hands, dusting with as little flour as possible if dough seems sticky, just until the ball becomes smooth, 2 to 3 minutes. Reshape the dough into a ball. (Alternatively, pour 5 cups all-purpose flour, cornmeal, the salt, yeast mixture, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until dough is smooth and slightly sticky to the touch, 2 to 3 minutes. If dough seems too sticky, add up to 1 cup flour, 2 tablespoons at a time, mixing after each addition. Knead 4 or 5 turns on a clean work surface to form a ball.)
  • Place dough in oiled bowl, smooth side up. Tightly cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 40 minutes.
  • Remove plastic wrap; punch down dough. Fold dough back onto itself 4 or 5 times; leave smooth side up. Cover with plastic wrap; let rise again until doubled in bulk, 30 to 40 minutes.
  • Punch down dough, and transfer to a clean work surface. Cut dough with a bench scraper or knife into sixths. Knead each piece 4 or 5 turns to form a ball. Cover all but one with plastic wrap.
  • On a lightly floured work surface, flatten remaining dough ball into a disk. Loosely cover with plastic wrap; let rest 5 minutes. Using a rolling pin or your fingertips, flatten and push dough evenly out from center to form a 9-inch circle (or a 7-by-11-inch rectangle or rough oval).
  • Line a baking sheet with parchment paper, and sprinkle with flour. Place dough on top. Cover with another sheet of parchment, and sprinkle with flour. Roll out and stack remaining dough balls.
  • Wrap baking sheet with plastic wrap; refrigerate pizza dough until ready to use, up to 1 day.

CORNMEAL MINI-PIZZA DOUGH



Cornmeal Mini-Pizza Dough image

This recipe is from Epicurious.com, from a recipe called Three-Cheese Cornmeal Pizzette. I just make the dough and improvise the toppings. The cornmeal gives a wonderful texture and flavor to the dough. The dough freezes well - great for smaller households. The directions below are for two pizzas - but the entire recipe makes four.

Provided by duonyte

Categories     Breads

Time 30m

Yield 4 individual pizzas

Number Of Ingredients 8

2 cups all-purpose flour
1/4 ounce fast rising yeast (2 1/2 tsp)
1 cup yellow cornmeal
1 cup hot water (130 deg F)
1 teaspoon salt
2 teaspoons sugar
2 tablespoons olive oil
arugula or tomatoes

Steps:

  • Preheat oven to 500 deg. F.
  • In a food processor, combine 1 cup flour, yeast and sugar. With motor running, pour in the hot water.
  • Turn motor off and add remaining ingredients. Process mixture until it forms a ball, and then process 15 seconds longer to knead.
  • Turn out onto a lightly floured board and knead 10 times. To make two pizzas, cut into half; wrap one half well and freeze for up to one month.
  • Divide remaining piece in half. Roll or press out each half into an 8" circle. Transfer to a baking sheet and lightly brush or spray with additional olive oil.
  • Top with favorite toppings, season with salt and pepper. Bake for 10 to 12 minutes, or until crust is golden and cheese is melted.
  • Note1: white cornmeal works just as well. While the recipe calls for hot water, I usually use room temperature or even cool water - the action of the FP can heat up the dough quite a bit, so I would rather allow a little more time.
  • Note2: toppings must be thinly sliced; meats and some veggies should be cooked - this pizza is in the oven only a short time. I've never used a pizza sauce with this - if you do and it works, let us know!

Nutrition Facts : Calories 411.5, Fat 8.6, SaturatedFat 1.2, Sodium 596.1, Carbohydrate 74, Fiber 4.4, Sugar 2.5, Protein 9.7

Tips:

  • Use fine or medium-grind cornmeal for a smoother texture. Coarse-grind cornmeal can make the dough gritty.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
  • Be careful not to overmix the dough, as this can make it tough. Just mix until the ingredients are well combined.
  • If the dough is too sticky, add a little more cornmeal. If it's too dry, add a little more buttermilk.
  • The dough can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to bring it to room temperature before using it.
  • These mini pizzas are best cooked on a hot pizza stone or baking sheet. If you don't have a pizza stone, you can use a regular baking sheet, but the pizzas may not be as crispy.
  • Be sure to preheat your oven to the highest temperature possible before baking the pizzas. This will help them cook evenly and prevent them from becoming soggy.
  • Watch the pizzas closely while they are baking, as they can burn easily. Remove them from the oven as soon as they are golden brown and bubbly.

Conclusion:

Cornmeal mini pizzas are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they can be customized to your liking. With a variety of toppings to choose from, there's something for everyone. So next time you're looking for a quick and easy meal, give these cornmeal mini pizzas a try.

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