Polenta Pizza Crust

This polenta pizza crust uses a couple of ingredients you probably have not used in your pizza making before...Barley Malt and Polenta. Barley malt is an extract derived from barley that is common in bread baking and beer making. It imparts a strong nutty flavor and will give this pizza crust recipe a nice depth of flavor and richness. Polenta is a fine ground corn meal that will provide both taste and texture to your pizza dough.

This crust will work with any type of toppings you want to use, but we recommend strong, bold flavors. A roasted vegetable pizza is excellent with the polenta pizza crust.

The following pizza dough recipe will make enough dough for one (1) approximately 14 inch (large) diameter pizza. You can scale this recipe to any quantity you like and that will fit your equipment. For example, if you want to make 2 large pizzas simply double all of the ingredients.

Ingredients:

• 3 Tbs Olive Oil
• 1 Tsp Salt
• 1 Tbs Active Dry Yeast
• 1 Tbs Barley Malt Extract
• 1 Cup Warm Water
• 3/4 Cup Semolina Flour
• 1 Cup All-Purpose Flour
• 3/4 Cup Polenta Corn Meal

Directions:

• In a large bowl dissolve the yeast and barley malt in warm water
• See Activating Yeast for complete instructions
• Add the semolina flour, all-purpose flour, polenta, salt, and olive oil to bowl. Combine well.
• Knead the dough until it is shiny and smooth, adding flour as needed.
• Dust or oil dough ball and place in a large bowl, and cover with plastic wrap
• Let rise in a warm, draft free place for 1 to 3 hours.
• When the dough has risen to double its volume, punch down and rollout desired pizza skin.

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