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opinionatedchef
Oct 25, 2009 07:58 AM
gaucho, to back up gg, V cornmeal pizza crust is my go-to crust for home made pizza; it is so dense and toothsome. It is sold in the frzrs at WF. Just a note; i prebake mine longer(11 min. i think) than their directions( 7 min. i think) and am much happier w the results.As leftovers, it holds up really well ; never gets soggy, no matter how much topping i pack oto it.
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re: opinionatedchef
gansu girl
Oct 27, 2009 05:14 PM
Thanks for the back-up, OC, and also for the reminder re the brand name - I love those crusts!
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Not exactly greater Boston, but Al Forno in Providence uses a small amount of corn meal in at least some of their grilled pizzas - and it's only about an hour away from much of the Boston area. There's flour, too, of course. I haven't been there in a few years, so I don't know if they still do. Their cookbook ("Cucina Simpatica") has a crust recipe with 1/4 cup of cornmeal to roughly 2 3/4 cups of wheat flour (mostly white, but some whole wheat).
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gansu girl
Oct 22, 2009 09:09 AM
I've never seen 'em at a restaurant, but I have seen cornmeal crusts (I think they have flour, too, but are definitely yellow so a lot of cornmeal) at Whole Foods at Fresh Pond - I believe they're frozen . . . slap a little sauce, cheese, whatever on there, throw it in the oven, and voila!
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BobB
Oct 21, 2009 12:39 PM
I don't see how you could make a pizza crust using only corn meal - no gluten, it would crumble like a cookie. Are you sure you're not thinking of the fact that some people sprinkle cornmeal on the baking surface to help the pizza slide on and off?
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re: BobB
I was in San Fran last week and had a slice of pie in which the crust was made from corn meal and flour. This was much more than just a dusting of meal on the baking surface. In fact, the amount of corn meal used in the dough prohibited me from folding the slice (I would have quickly found myself with two slices), but it was dense and very tasty.
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