Pizza dough made from polenta

Ingredients for 1 servings:

• 350 g flour
• 90 g corn semolina (polenta)
• 1 ½ tsp salt
• 1 bag(s) of dry yeast
• 1 pinch(s) of sugar
• 125 ml water, lukewarm
• 175 ml milk, cold
• 2 tbsp olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Mix the yeast with water and sugar and let it stand for 5 minutes until the mixture forms bubbles. Mix the milk and olive oil and add it to the dough. Add all the remaining ingredients and knead thoroughly. Keep adding flour until you have a smooth dough that pulls away from the sides of the bowl. This may take a while, but it’s important. Drizzle a little olive oil on the ball of dough and place a damp cloth over the bowl. Let it rest for about 1.5 hours. Then roll it out and top it with whatever you like. The dough freezes well. You can also not let the dough rest at all before baking; then the crust will be bread-like, but letting it rise longer will result in a thinner crust.