Day 1: Make the Dough
In a large food processor, process the flour, cornmeal, and then stream in the water and olive oil until the dough forms into a mass and begins to ride the blade around the food processor. Count to 30 and stop. Rest for 20 minutes.
Free the dough from the blade, add the yeast, and process for another 30 seconds. Rest for 30 minutes.
Add salt and sugar, process for another 30 seconds, and remove from the bowl.
Dip your fingertips in olive oil, coat the outside of the ball, and place each into a glass pyrex container with the lid on tightly. Let sit for 30 minutes at room temperature and refrigerate overnight, but preferably 2-4 days. The slow cold ferment helps develop flavor and an ideal texture, but I encourage you to dry the dough at various fermentation periods to decide what you like or how long you’re willing to wait for it.
Day 3: Roll, Dock and Cure The Dough
Roll, Dock and Cure The Dough
The day before you wish to make pizza, remove one or all the dough balls (or save some for the next day), let it rest at room temperature for 1-2 hours. Hit the counter with some flour and then allow the ball to fall onto the flour. Sprinkle some more flour on top and begin to flatten it while rotating it in your hands. Then, with a rolling pin, begin rolling the dough starting at the center and rolling out and then rotating the dough and repeating to form a nice large, thin circle. How thin you go is up to you. Some like it paper-thin, I like it with a little bit of meat left on the bone. Then, if you have a circular pizza tray, place it on top and trim the excess so it fits the tray. Then dock the entire pie with a fork so it doesn’t puff. Then, place parchment paper on the pizza tray and place the docked side of the dough face down on the parchment. Place another piece of parchment on top and place the flattened dough in the fridge to “cure” or dry out overnight to ensure maximum crisp.
Cherry Pepper Ranch
In a blender, add:
1/4 Cup, Cherry Pepper, Plus 1 Tablespoon of Liquid
1/2 Cup, Sour Cream
1/2 Cup Mayo
1 Tsp Dried Parsley
1 Tsp Dried Dill
1 Tsp of Dehydrated Onion
1 Tsp of Dehydrated Garlic
1 Tsp of MSG
Salt
Day 4: Cook the Pizza
Preheat the oven to 500°F. Place a pizza steel or stone on the top rack and allow it to preheat for at least 1 hour.
Cook for about 10-12 minutes.
Cut into squares & finish with a drizzle across the top of the cherry pepper ranch.