Corn masa is the flour used to make tortillas, tamales, arepas, etc. — it's the staple ingredient for all sorts of our favorite foods. In this pizza dough, the masa adds a slight corn flavor and denser texture that is perfect for topping with beans, seasoned meats, and a sprinkle of queso fresco.
- 1 cup lukewarm water (100 degrees F or less)
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 2 teaspoons neutral-flavored oil
- 1/2 cup corn masa flour (also called masa harina)
- 1 and 2/3 cups unbleached all-purpose flour
- 1 teaspoon salt
- In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until frothy, about 10 minutes.
- In a separate bowl, mix the masa flour, all-purpose flour and salt.
- Once the yeast is proofed (aka frothy), stir in the oil and mix in the dry ingredients without kneading the dough. This can be done in a food processor with a dough attachment, a heavy duty stand mixer with the paddle attachment, or using a wooden spoon. It may help to wet your hands and mix in the last bits of flour manually.
- Cover the dough with a kitchen towel and allow to rest at room temperature for about 2 hours, until the dough rises and collapses (aka flattens on the top).
- The dough can be used right away after that initial rise, but it may be easier to handle when cold. Refrigerate it in a lidded, but not airtight, container and use within 10 days or divide it into two balls and freeze for up to 2 weeks. Thaw in the refrigerator overnight before use.
- When you're ready to make pizza, preheat the oven to 450 degrees F. If using a pizza stone, place the stone in the oven for preheating. If using a baking sheet, lightly flour it (but don’t preheat).
- On a well-floured surface, roll out one ball of dough until it is approximately the size of your pizza stone or baking sheet.
- Par-bake the crust until barely brown and rigid, about 3 minutes.
- Remove the crust from the oven and let rest on wire racks to avoid sogginess. Top with your favorite toppings and return to the oven for an additional 5-10 minute (depending on toppings), until the cheese is melted and the edges are golden brown.
This crust is vegan and I suspect would be pretty easy to make gluten-free by subbing out the all-purpose flour with your favorite blend.