Pizza Recipes

Ingredients:

1 tablespoon Active dry yeast

1 tablespoon Barley malt extract

1 cup warm water

3/4 cup semolina

1 cup unbleached all purpose flour

3/4 cup polenta/corn meal

1 teaspoon salt

3 tablespoons extra virgin olive oil

Directions:

In a large bowl or electric mixer, dissolve the yeast and barley malt in warm water. Add the

semolina, flour, polenta, salt, and olive oil. Combine well. Knead the dough until it is shiny and

smooth, adding flour as needed.. Place the dough in a lightly oiled bowl, cover with plastic wrap

and let rise until doubled, about 2 hours.

When dough has risen, punch down and roll out to a large circle and transfer to a baking sheet or

pizza pan. Top with any preferred topping and bake in a preheated 425F oven for 20 - 25 minutes.

This is good topped with roasted veggies.

Pourable Pizza Crust Recipe