Did you get a chance to see my first post using Maseca? If not, you should! But first...Today I'm sharing a pizza dough recipe that uses one of Maseca's new products called Nixtamasa. Nixtamasa is similar to the Maseca corn flour that we are used to, except this one produces tortillas that are softer and more pliable. One of the things I love about using Maseca corn flour is its versatility and ease of use when cooking with children. I've lost count how many times my little girl and I have cooked with Maseca products. Her favorite of course is making tortillas because she has her own little tortilla press that she uses. We stand at the table side-by-side, mix, roll, press, and cook our big and little tortillas.
Another one of our favorite meals to cook together is PIZZA! She had been asking me to make some pizza lately so, I took this opportunity to create a pizza dough that would include the wonderful flavor of the Nixtamasa corn flour. The result was a perfect Mexican Pizza! A cross between a traditional soft and airy pizza, with the flavors you'd expect from a sope or pupusa. It's the best of both worlds on a plate!
1 cup warm water
1/4 teaspoon sugar
1 (1/4 ounce) packet instant yeast
1 cup flour
1 cup Maseca Nixtamasa corn flour
1 teaspoon salt
1/2 teaspoon extra virgin olive oil
Prep Time: 4 1/2 hours
Cook Time: 15 minutes
Knead the dough for about 5 minutes inside the bowl in a folding method while pressing it down each time with the palm of your hand.
I used a cylindrical glass because my rolling pin handles where getting in the way of the edge of the baking sheets.
You can also use parchment paper if you are worried about the dough sticking to the baking sheet.
Be patient! Trust me. You have to let the yeast do it's magic.
After rising for a second time, push in the sides of the pizza to look like a sope. This step will keep the toppings from sliding out as the cheese melts. Poke holes with a fork to prevent the dough from bubbling as it bakes in the oven.
Add your toppings beginning with the sauce, followed by the cheese, then the remaining toppings.
roasted and sliced poblano peppers