Polenta Pizza Dough
2 servings
60 minutes
Pizza dough with polenta is an original recipe inspired by Italian tradition but with a delicate corn note added. Polenta gives the dough a slightly crispy texture on the outside while remaining soft inside, imparting a special flavor to the pizza with a hint of sweetness. Combined with classic ingredients—wheat flour, yeast, olive oil, and warm water—the dough becomes elastic and pliable, perfect for stretching and shaping. Polenta also helps prevent sticking when rolling out the dough, making the preparation process convenient. This dough is suitable for any type of topping, whether traditional Italian recipes or culinary experiments. Pizza made with this dough turns out especially fragrant and appetizing, with a thin crispy crust that pairs wonderfully with juicy toppings.
1
Preheat the oven to the minimum temperature.
2
Slightly warm the flour in the oven for 10 minutes. Sift flour, salt, sugar, and yeast into a large bowl. Mix well, make a well in the center, pour in warm water and olive oil. First mix with a wooden spoon, then knead by hand. Add more water if necessary.
- Wheat flour: 175 g
- Salt: 1 teaspoon
- Dry yeast: 1 teaspoon
- Golden fine sugar: 0.5 teaspoon
- Olive oil: 1 tablespoon
- Water: 120 ml
3
Transfer the dough to a clean work surface and knead until soft and elastic. Place it in a bowl, cover with plastic wrap lightly greased on the inside, and leave at room temperature for an hour, or until it doubles in size.
4
Preheat the oven to 230 degrees along with a pizza stone or baking tray.
5
Place the dough on a surface dusted with cornmeal and knead for a while. Roll it into a ball. Dust the work surface and rolling pin with cornmeal again, and roll the dough into a 25 cm circle. Then stretch the dough by hand from the center, pressing the edges with your fingertips — it doesn't have to be a perfect circle, but it should be thin enough. Top with filling and bake.
- Polenta: 3 tablespoons