Cornmeal Dough Recipes

EASY CORNMEAL CRUST FOR PIES, GALETTES AND CROSTATAS

Steps:

• Place flour, cornmeal, salt and sugar into a bowl.
• Using a whisk, mix until well combined
• Add butter. Using your hands mix into dry mix, the mixture will be someone mealy looking at this point.
• Add olive oil and stir until combined. There will be areas that arent completely combined, don't worry. When you add the water it will meld.
• Add as much of the ice cold water to have the dough stick together. It may seem a little stringy at this point but it is fine.
• Form into a ball and place in the fridge for 30 mins to an 1 hour until chilled.
• Onto a peice of parchment paper, sprinkle a little bit of cornmeal.
• Place chilled dough ball into the center and then dust a rolling pin with a little cornmeal as well.
• Roll dough out to 1/4" thickness. If the dough starts to stick, sprinkle a little bit more cornmeal on top.
• Bake and use according to your gallete, tart, crust or quiche recipe dictates.
• You can make this ahead and chill up to 3 days.

CORNMEAL CRUST

Steps:

• Whisk cornmeal with 1 1/2 cups cold water.
• In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
• Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
• Remove from heat; stir in butter until melted.

CORNMEAL DOUGH

Steps:

• Pulse flour, cornmeal, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until dough just begins to hold together (no longer than 30 seconds).
• Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

CORNMEAL PIZZA DOUGH

Steps:

• Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. Brush a large bowl with oil, and set aside.
• Stir together the flour, cornmeal, and salt in a large bowl. Pour in the yeast mixture and the oil; stir mixture until all of the flour-mixture is incorporated. Continue to stir until a stiff dough forms. Turn out dough onto a lightly floured surface, and knead with floured hands, dusting with as little flour as possible if dough seems sticky, just until the ball becomes smooth, 2 to 3 minutes. Reshape the dough into a ball. (Alternatively, pour 5 cups all-purpose flour, cornmeal, the salt, yeast mixture, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until dough is smooth and slightly sticky to the touch, 2 to 3 minutes. If dough seems too sticky, add up to 1 cup flour, 2 tablespoons at a time, mixing after each addition. Knead 4 or 5 turns on a clean work surface to form a ball.)
• Place dough in oiled bowl, smooth side up. Tightly cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 40 minutes.
• Remove plastic wrap; punch down dough. Fold dough back onto itself 4 or 5 times; leave smooth side up. Cover with plastic wrap; let rise again until doubled in bulk, 30 to 40 minutes.
• Punch down dough, and transfer to a clean work surface. Cut dough with a bench scraper or knife into sixths. Knead each piece 4 or 5 turns to form a ball. Cover all but one with plastic wrap.
• On a lightly floured work surface, flatten remaining dough ball into a disk. Loosely cover with plastic wrap; let rest 5 minutes. Using a rolling pin or your fingertips, flatten and push dough evenly out from center to form a 9-inch circle (or a 7-by-11-inch rectangle or rough oval).
• Line a baking sheet with parchment paper, and sprinkle with flour. Place dough on top. Cover with another sheet of parchment, and sprinkle with flour. Roll out and stack remaining dough balls.
• Wrap baking sheet with plastic wrap; refrigerate pizza dough until ready to use, up to 1 day.

CORNMEAL DUMPLING DOUGH

Steps:

• In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk.

CORNMEAL CRUST

Steps:

• Prepare the butter and lard, if using. Cut the butter into 1/2-inch (12-mm) cubes (a bench scraper is perfect for this, but a sharp knife works well too), and cut the lard into small pieces. Return them to the fridge to cool.
• In a liquid measuring cup, stir together the milk and vinegar. Refrigerate the mixture until ready to use.
• On a clean flat surface or in a large shallow bowl, toss the flour, cornmeal, cornstarch, sugar, and salt together lightly to blend. Add the butter and lard (if using) to the dry ingredients and, using the tool of your choice, cut the fat into the flour with speed and patience, until the fat has been reduced to small pea-sized chunks. Try to use a straight up-and-down motion, as the more you press on the flour the more tough gluten will develop. Avoid using your fingers, as the heat from your hands will melt the fat and further encourage gluten development. Unlike with pasta or bread, gluten is the enemy of pie dough, so be gentle, and be quick!
• Once your fat has been cut down to size, spread your mixture out to expose as much surface area as possible. Gently drizzle about half of your milk mixture over the flour, trying to cover as wide an area as you can. Using bench scrapers or a large spoon, lightly toss the flour over the liquid, then spread everything out again, and repeat the process with the second half of the liquid.
• You should now have a dough that will just hold together when pressed against the bowl, with visible little chunks of butter. If you need to add more liquid to bind it, do so with more cold milk, adding a tablespoon at a time until you reach the right texture. It's not an exact science, as everything from the humidity in the air to the dryness of your flour will affect the consistency of your dough.
• Once you've reached your goal, cover the dough tightly in plastic wrap and refrigerate it for at least 1 hour. The dough can be kept in the fridge for up to 1 week, well wrapped, or in the freezer for up to 2 months.

CORNMEAL TART DOUGH

Steps:

• Combine flour, cornmeal, sugar, baking powder, and salt in a food processor; pulse several times. Add butter; process until mixture is the consistency of coarse meal, about 7 seconds. With motor running, add yolks and enough ice water so dough comes together. Do not overmix.
• Divide dough in half; press to flatten into disks. Wrap each in plastic; chill at least 30 minutes or overnight.

CORNMEAL CRUST

Steps:

• Heat oven to 425. Grease 12 inch pizza pan with shortening.
• Heat water to boiling in 2-quart saucepan.
• Stir in remaining ingredients with wire whisk until mixture is smooth and thickens.
• Spoon onto pizza pan and spread evenly, mounding edge slightly.
• Bake 5 to 7 minutes or until set and light brown.
• After you top pizza with your favorite toppings, bake for 15 to 20 minutes or until cheese is melted and toppings are hot.