Ingredients
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2 pkg. quick rise dry yeast
2 c. tepid water
1/2 c. salad oil
4 Tbsp. olive oil
1/2 c. cornmeal
5 1/2 c. flour
Preparation
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Dissolve the yeast in water in a large bowl. Add the oils, cornmeal and 3 cups of the flour. Beat for 10 minutes with a mixer.
Put the dough hook on the mixer and mix in the additional 2 1/2 cups flour.
Knead for several minutes with the mixer.
Pour dough out and cover with a very large metal bowl. Allow to rise until doubled.
Punch down and allow to rise again.
Punch down. Oil two 9 or 10-inch round cake pans.
Put half of the dough in each and push out to edges using your fingers.
Crust should run up the side of pan and be about 1/8-inch thick.
Preheat oven to 475\u00b0.
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