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1
To Make The Dough: In a glass measuring cup with a lip, combine the water and the sugar and stir to mix.
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2
Sprinkle the yeast over the top and allow to stand for 10 minutes until it has a frothy head.
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3
If no frothy head forms, the yeast is bad and you will need to start again.
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4
In the bowl of a food processor fitted with the metal blade, combine the all-purpose flour with the polenta, whole wheat flour, rosemary, olive oil, and salt.
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5
Process briefly just to blend.
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6
With the motor running, pour the yeast mixture steadily through the feed tube and process until the mixture forms a rough ball on the central stem.
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7
If the dough has not formed a ball within 20 seconds, remove the cover and sprinkle a tablespoon (or more) of water over the dough, then process again.
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8
The dough should be processed for a total time of about 45 seconds.
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9
Replace the feed tube cover so that no air will get in (I also covered the food processor with a towel to maintain the heat .
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10
I had the air conditioner on all day so it was cool in my house) and leave the dough in the processor to rise for 1 to 1 1/2 hours, or until it has doubled, puffed, and softened.
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11
While the dough is rising, prepare any toppings you want to use.
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12
I used rehydrated porcini mushrooms, sauted sweet onions with poppy seeds and toasted sesame seeds, sliced fresh Italian plum tomatoes, caponata, green bell peppers, and capers.
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13
I just matched whichever I wanted onto each of the pizzas.
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14
If you need to hold the dough for baking later.
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15
Just form the individual pizzas (without topping them) and put them onto a refrigerator on nonstick cookie sheets for up to 2 hours.
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16
They do not need to be reheated when you take them out of the refrigerator and put the topping on them.
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17
Preheat the oven to 450F (230C) on the middle shelf.
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18
I put in my baking stone.
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19
Process the dough in the food processor again for 5 seconds, then turn it out onto a lightly floured board.
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20
Work the dought together to forinto 8 to 10 equal-sized balls.
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21
(I made 5 individual pizzas with the dough.
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22
as I wanted them to be a bit large to hold the fillings I had chosen.)
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23
Place the dough balls on a lightly oiled large baking sheet, covered with a slightly dampened towel, and allow to rest for 15 minutes.
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24
Press each ball out into a 3 inch round.
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25
Put the toppings on and leave a 1/4 inch border around the edge.
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26
Bake for 10 to 12 minutes.
