Masa harina crust pizza - February 14, 2019 by Luna
Masa harina is a form of cornmeal which has been nixtamilized.
Nixtamilization, in addition to being fun to say, is the process of treating corn with an alkaline solution (traditionally wood ash, now usually lime water). This treatment makes it more digestible and also makes it stick together to make a soft dough. No gums or other tricks needed.
Shoutout to the Native Americans for figuring out to treat corn with ash for this miracle.
Mix all crust ingredients together. Let sit 1 to 2 minutes to thicken slightly.
Pat out into a circle on pan using wet hands.
Cover with sauce and pizza toppings of your choice. Cheese and sausage shown. I like to push the sauce very close to the edges of the crust; the masa harina crust will get a bit hard where it is baked not covered by sauce and I'm not a fan of that texture.
Bake at 425 for 12-15 minutes.
Let it cool a moment, cut it into eighths, and the crust will be resilient enough for you to pick up slices and eat them by hand.