I've been using the same pizza dough recipes for years, occasionally trying out some whole wheat ones but always using the same one for normal white dough. I still love that recipe and will use it sometimes, but now it's got competition: Martha's cornmeal dough.
It's still a white flour dough (which I usually prefer over whole wheat doughs), but it's made a bit richer with some cornmeal. And I love cornmeal (best example of cornmeal wonderfulness: Cranberry Maple Cornbread). To try out this dough, I made a gorgonzola and butternut squash pizza, a lot like the delicata squash pizza Michelle posted about last year.
I tried frying sage for a cool topping, but they weren't that amazing. I just fried them up in some veg oil for a few seconds until crispy. I still like the idea and want to try it again, but mine didn't keep much sage-y flavor after being fried. Michelle/general public, do you know the best way to fry sage leaves so they're crispy but still sage-y?
From Martha Stewart
2 teaspoons active dry yeast
Pinch of sugar
2/3 cups warm water
1 2/3 cups all-purpose flour, plus more for work surface
1/4 cup cornmeal, plus more for pizza peel or baking sheet
1 1/2 teaspoons coarse salt
2 tablespoons extra-virgin olive oil, plus more for bowl
In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.
Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.
Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 6- or 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cover with toppings, as desired.
Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes. Remove from oven; serve immediately.