ROMAN BREAKFAST

Roman Breakfast image

Provided by Lauren Conforti @Hutt5asl

Number Of Ingredients 15

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1 1/3 cup(s) warm water
2 teaspoon(s) sugar
1 1/2 teaspoon(s) yeast
2 teaspoon(s) gluten (optional)
2 tablespoon(s) cornmeal
3 cup(s) flour
1 teaspoon(s) baking powder
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) onion powder
2 tablespoon(s) olive oil, extra virgin
1 teaspoon(s) salt
- mozzarella cheese
- provolone cheese
- parmesan cheese
- meat & veggie toppings of choice

Steps:

Mix the first 3 ingredients in a warmed bread machine (or in a bowl) Place pan in bread machine & close the lid to proof the yeast. Let it sit for 10-15 minutes. You should then see some foam on the surface to let you know the yeast is alive & active. If no change is visible, it is possible that 1) the yeast is dead; get new yeast 2) the water was too hot & killed the yeast; start over. or 3) the pan & environment was too cool failing to activate the yeast; re-proof with a warmer environment.
Once yeast has proofed, add the gluten, cornmeal, flour, baking powder, garlic & onion powders. Place pan in machine and start mixing on "dough" setting (or mix by hand in bowl)
Once ingredients have mixed into a ball of dough (5-10 minutes), open lid & add olive oil and salt. Let dough setting proceed
When bread machine cycle is complete, preheat oven to 425F. Then remove dough & cut into 2 halves. Spread each half onto oiled pizza pans. Use a bit of olive oil on your hands to aid in spreading the dough & keep it from springing back.
Spread with cheeses & desired toppings. Bake for about 10 minutes. Then raise oven to Broil to properly brown the cheeses & crust.Watch closely; the pizza can burn quickly under the broiler.