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the best cornmeal pizza dough crust recipe using canned corn

The Best Cornmeal Pizza Crust Recipe using Canned Corn Puree

All Purpose Veggies
4.67 from 3 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 hours
Course Breakfast, Side Dish
Cuisine American
Servings 2 (11 inch) pizzas
Calories 619 kcal

Equipment

  • 1 Danish Dough Whisk

Ingredients
 
 

  • 1 (15 oz) can whole kernel corn (no salt added) , or about 1 ½ cups of corn kernels*
  • 1 ¾ cups bread flour (210 g), sifted and leveled**
  • ¼ cup corn meal , or more bread flour
  • ½ tsp instant yeast
  • 1 Tbsp granulated sugar
  • 1 tsp salt
  • 1 Tbsp light olive oil or other neutral flavored oils like grapeseed oil

Instructions
 

  • Prepare corn puree*** by blending the corn kernels in a mini blender until creamy.
    If using regular (salt added) canned corn, be sure to rinse the corn with water a few times to remove the excess salt.
  • Mix all the dry ingredients (bread flour, corn meal, yeast, sugar, salt) in a clean bowl.
  • Add the corn puree to the dry ingredients, until just combined.
  • Stir in olive oil. The dough will be sticky, shaggy and rough on the surface.
  • Cover the bowl with a loose fitting lid, or with a plastic wrap with one side left slightly open.
  • Let the dough sit at room temperature for 1 hour.
  • Now transfer the bowl with the dough (don't stir or punch down the dough) to the fridge and let it sit in the fridge overnight (or 10-12 hours).
    Note: You can keep the dough in the fridge for up to 5 days if you wish.
  • Take the bowl out of the fridge and allow it to return to room temperature (about 1-2 hours).
  • Remove the dough from the bowl, and place on a generously floured surface.
  • Gently deflate the dough and divide the dough in half.
  • Use your hands or a rolling pin to stretch out the dough into 11 inch diameter rounds. Place the rounds on a parchment lined pizza pan or baking sheet.
  • Top with your favorite tomato sauce, cheese and toppings.
  • Bake the pizzas in a preheated 450F oven for 15-18 minues, or until golden brown and fully baked.
  • Enjoy!

Notes

*I used canned corn, but the corn can be from fresh, or from frozen. Here's how you should prep the corn depending on which you use:
  • Canned Corn - For best results, drain and rinse the corn with water before using. It's best if you can find a "no salt added" corn. If not, we can also adjust the salt that's added to the bread by using half the amount of salt called for in the recipe.
  • Frozen Corn - cook the frozen corn in the microwave or over stovetop at least until it's thawed or warm.
  • Fresh Corn - Remove the corn kernels from the corn using a sharp knife. Since the corn will be cooked with the bread, there's no need to pre-cook the corn before using.
  • Cooked Corn - no prep required on this one :)
**Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz.
***one 15 oz canned corn was 1 ½ cups of corn kernels and just a little over 1 cup of corn puree.

Nutrition

Calories: 619kcalCarbohydrates: 112gProtein: 18gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1569mgPotassium: 269mgFiber: 5gSugar: 6gVitamin A: 63IUVitamin C: 1mgCalcium: 83mgIron: 2mgZinc: 2mg***Net Carbs: 107g
Keyword corn, pizza, yeasted
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