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Flatbread/Pizza Dough Recipe


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     Flatbread/Pizza Dough

Category   Desserts - Breads
Sub Category   None
Servings   4

1 c. boiling water
1/3 cup yellow cornmeal
1 pkg. dry yeast (about 2 1/4 teaspoons)
1/4 c. warm water (100 to 110 degrees)
2 c. all-pupose flour
1/2 tsp. salt
2 tsp. olive oil
Cooking Spray
1 tbl. yellow cornmeal, divided

Combine boiling water and 1/3 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 minutes. 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 additional minute. Turn dough out onto a floured surface, and knead lightly 4 to 5 times (dough will fell tacky).
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 enough).
Punch dough down; cover and let rest 5 minutes. Divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while working to prevent drying).
Roll each ball into a 10 x 6-inch oval. Place 2 ovals on a baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Repeat procedure with remaining 2 ovals on an additional baking sheet lightly dusted with 1 1/2 teasopoons cornmeal. Bake at 400 degrees for 15-20 minutes.

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