Allowing the dough to rise overnight ensures a perfect crust every time.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium-sized mixing bowl, place water, sugar, and yeast, letting dissolve 3-4 minutes.

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  • In a separate bowl, combine flour, cornmeal, and salt.

  • Slowly add the flour mixture to the water/yeast mixture in thirds. Before the last addition, add 1/4 cup olive oil.

  • Sprinkle one tablespoon of flour on a countertop and knead bread until smoother. Transfer the dough to a bowl coated with olive oil. Turn dough to coat in oil. Cover and let rise overnight in the refrigerator.

Reviews (2)

14 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
09/11/2012
Oh dear. The dough cooked up ok, after I almost doubled the flour. But making the dough was a disaster! When I followed these measures, the dough poured out onto my counterop like a puddle - there was only soup to knead! After reviewing the video, I measure flour by "fluff and spoon" method, when I bake especially. The way Lucinda does it would result in at least 1/3 again more flour by weight. And when the dough shaped into the pan, it would not stay shaped, it pulled back A LOT, too.
Rating: Unrated
05/13/2011
i love this recipe the dough is easy to work also it is very handy it saves me a lot of time it is a keeper