Instructions: In a food processors or bread machine on dough cycle, measure liquids and herbs into the bowl. add the dry incgedients and knead to provide a smooth ball with bits of corn meal on the surface. I find that the dough needs to be on the soft side as the corn meal adsorbs water as the dough rises.

Food processor- after kneading to form a ball, allow the dough to rise for 1 1/2 hours to double in size.

This dough will improve in flavor if stored under refrigeration for a day or two.

Description:"Pizza dough using coarse ground cornmeal or polenta"

NOTES : Here is a polenta pizza dough that works well -

I grind my own cornmeal and sieve out the fine parts to get the larger polenta pieces with corn bran. Bobs Red Mill provides a good polenta corn on the west coast. I have used grits also.

Maximum corn pizza is to make polenta and spread it on a oiled pizza pan. Allow to cool and set up. Bake the polenta in a 400 degree oven for 15 minutes and add toppings. Continue to bake for an additional 15 minutes to melt cheese and heat toppings.

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