Mix both flours, cornmeal, and salt in processor. Mix 3/4 cup warm water and 2 tablespoons oil into yeast. With machine running, gradually add yeast mixture to dry ingredients. Mix until dough ...

Quick pizza night ... Sprinkle a pizza peel generously with semolina or cornmeal. Just before baking, gently transfer one round of the dough to the pizza peel (or to the greased baking sheet).

With the potential exception of active dry yeast, I’m even willing to bet you have the remaining ingredients in your kitchen pantry. This recipe makes about one pound of pizza dough, which is ...

What if I told you that fresh, homemade pizza could be yours in less than an hour -- start to finish, even including making the dough -- with no need for yeast or even time to rise? Second to ...

pizza dough is a yeast-leavened bread, and yeast breads develop flavor as they ferment. That’s why many sourdough recipes suggest letting the dough cold-ferment in the fridge overnight ...

For pizza, Ham learned, varying the flour-yeast-water ratios creates different crusts, and the time it takes dough to rise and bake can introduce a variety of flavors and textures. The process he ...