Cornmeal pizza dough from Baking Bread: Old and New Traditions (page 56) by Beth Hensperger and Joyce Oudkerk Pool
- polenta
- active dry yeast
- unbleached all-purpose flour
- pizza toppings of your choice
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.