Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Domed stoneware baker traps steam for artisan crust at home
Ruby port — cheese pairing, reductions, poaching pears
Stand mixer for bread dough, pastry, meringues, butter churning
Baking steel for superior heat transfer — pizza, artisan bread
Cordierite pizza stone — absorbs moisture for crispy crust
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Domed stoneware baker traps steam for artisan crust at home
Ruby port — cheese pairing, reductions, poaching pears
Stand mixer for bread dough, pastry, meringues, butter churning
Baking steel for superior heat transfer — pizza, artisan bread
Cordierite pizza stone — absorbs moisture for crispy crust
You're reading one of recipes available free. Full library with Gastronome.
First Rise: In a medium bowl, gradually stir the boiling water into the cornmeal until smoothly incorporated. Let cool thoroughly. In a large bowl, thoroughly stir together the flour, salt, and yeast. Gradually but vigorously stir the ice water into the cooled cornmeal until very smoothly blended. Then vigorously stir the cornmeal mixture into the bowl with the flour, scraping down the sides until the ingredients are thoroughly blended. If too dry to mix completely, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be stiff. If the dough is soft, vigorously stir in enough more flour to stiffen it. Brush or spray the top with vegetable oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours. Second Rise: Vigorously stir the dough, adding more flour if needed to yield a hard-to-stir dough. Using an oiled rubber spatula, fold the dough in towards the center all the way around. Brush or spray the top with oil. Re-cover with nonstick spray-coated plastic wrap. Let Rise Using Any of These Methods: For a 1-1/2- to 2-1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 12 hours, then set out at room temperature. Continue the rise until the dough doubles from the deflated size, removing the plastic if the dough nears it. Baking Preliminaries: 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450°F Heat a 3-1/2- to 4-quart (or larger) heavy metal pot in the oven until sizzling hot (check with a few drops of water), then remove it, using heavy mitts. Taking care not to deflate the dough, loosen it from the bowl sides with an oiled rubber spatula and gently invert it int