Cornmeal Pizza Crust - an Experiment

So, on Wednedsay at the bakery, a group of hearty souls attended our Pizza class. As usual, the recipes went well and were super tasty. All of the pizzas were baked directly on our pizza stones (actually kiln shelves made of corderite) so they baked quickly and had a nice crispy crust.

Our amazing helpers, Mark & Annie, were there as well - ensuring everything went smoothly. Mark brought in a pizza crust recipe that included cornmeal so we tried it. Overall the texture was a bit softer, but the crunch of the little grains of cornmeal was awesome.

The original recipe is as follows:
3/4 C water
1 T sugar
2 1/4 tsp instant yeast
2 T olive oil
*mix the above together in a stainless steel bowl. To that add:
2 C all purpose flour
1/3 C cornmeal
2 tsp kosher salt
*Knead until smooth and elastic. Let rise covered in a lightly oiled bowl. Once doubled in volume, flatten the dough and add your toppings. Bake in a 475 F+ oven.

Our original batch came out a bit on the dry side. And the softer texture was due to the use of all purpose instead of bread flour. So, I would suggest the following slightly changed version...

1 C water
1 T honey
2 1/4 tsp instant yeast
2 T olive oil
*mix the above together in a stainless steel bowl. To that add:
2 C bread flour
1/2 C cornmeal
2 tsp sea salt
*Knead until smooth and elastic. Let rise covered in a lightly oiled bowl. Once doubled in volume, flatten the dough and add your toppings. Bake in a 475 F+ oven.

I will be trying in again as soon as I have a free evening... Good luck!