Directions:
- Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady steam; process until dough just forms a ball.
- Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).
- Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.
- Preheat oven to 500°. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.
- Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 523.64 Kcal (2192 kJ) | ||
| Calories from fat | 96.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.77g | 17% | |
|---|---|---|---|
| Sodium | 1555.96mg | 65% | |
| Potassium | 140.96mg | 3% | |
| Total Carbs | 91.06g | 30% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 4.88g | 20% | |
| Protein | 14.25g | 29% | |
| Iron | 1.6mg | 9% | |
| Calcium | 17.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 381.91 Kcal (1599 kJ) | ||
| Calories from fat | 70.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.86g | 17% | |
|---|---|---|---|
| Sodium | 1134.84mg | 65% | |
| Potassium | 102.81mg | 3% | |
| Total Carbs | 66.41g | 30% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 3.56g | 20% | |
| Protein | 10.4g | 29% | |
| Iron | 1.2mg | 9% | |
| Calcium | 12.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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