1. Combine boiling water and 1/3 c. cornmeal in a bowl; let stand 20 min., stirring
occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 min.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine
cornmeal mixture, flour, and salt in a food processor, and pulse 4 times or until
blended. With processor on, slowly add yeast mixture and oil through food chute;
process until dough forms a ball. Process 1 aditional minute. Turn dough out
onto a floured surface, and knead lightly 4-5 times (dough will feel tacky).
2. Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let
rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size.
(Press two fingers into dough. If indentation remains, the dough has risen
3. Punch dough down; cover and lety rest 5 min. Divide dough into 4 equal
portions, shaping each into a ball (cover remaining dough while working to
prevent it from drying).
4. Roll each ball into a 10x6" oval. Place 2 olvals on a baking sheet lightly dusted
with 1-1/2 tsp. cornmeal. Repeat procedure with remaining 2 ovals on an
additional baking sheet lightly dusted with 1-1/2 teaspoons cornmeal. Add
toppings and bake accorning to recipe directions.
NOTE: If you use whole-grain cornmeal, which still contains some of the hull and
germ of the dried corn kernel, you'll need to increase the flour to 2-1/4 cups.
Yield: 4 servings
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