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1
In stand mixer bowl, fitted with dough hook attachment, combine 1 cup of the cornmeal, pepper and salt.
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2
Add 1 cup boiling water and mix until smooth. Let cool to 120u00b0F (about 20 minutes).
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3
Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil.
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4
Mix in remaining 1/2 cup cornmeal.
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5
Add 1 cup bread flour and mix until smooth and elastic, about 5 minutes.
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6
Cover bowl with damp towel and let dough rise in warm, draft-free area until puffy. ( about 45 minutes).
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7
Grease 9-inch metal pie pan with oil.
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8
Knead enough of the remaining bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes.
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9
Form dough into a ball and place in pan.
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10
Flatten to fill bottom of pan, cover with towel and let rise in warm, draft-free area until doubled, about 50 minutes.
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11
Preheat oven to 350u00b0F
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12
Score top of bread in ticktacktoe pattern.
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13
Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes.
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14
Remove from pan; cool on rack.
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15
Serve warm or at room temperature. (Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350u00b0F oven 15 minutes).
