- 1 1/4 cups warm water (105°F to 115°F)
- 2 envelopes dry yeast
- 1 teaspoon sugar
- 1/4 cup white cornmeal
- 1 tablespoon olive oil
- 2 teaspoons coarse salt
- 3 1/4 cups all purpose flour
- 2 cups grated mozzarella cheese
- 1 cup crumbled Gorgonzola cheese
- 1 cup grated Parmesan cheese
- 4 teaspoons minced garlic
- 4 tablespoons chopped fresh parsley
- 4 tablespoons chopped green onions
- Place 1 1/4 cups warm water in large bowl. Sprinkle yeast and sugar over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix in cornmeal, oil and salt.
- Add 3 cups flour to yeast mixture; stir until dough forms. Turn dough out onto floured work surface. Add remaining 1/4 cup flour; knead until dough is smooth and elastic, about 2 minutes.
- Lightly oil clean large bowl. Add dough; turn to coat. Cover with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 45 minutes.
- Punch dough down. Turn out onto floured surface; knead briefly until smooth. Return to oiled bowl; turn to coat. Cover with plastic, then kitchen towel. Let dough rise 40 minutes. Punch dough down. Turn out onto floured surface. Divide into 4 pieces. Cover with plastic; chill at least 1 hour or overnight.
- Preheat oven to 450°F. Oil 11×15-inch baking sheet. Roll out 1 dough piece to 1/8-inch-thick rectangle. Transfer to prepared baking sheet. Using fingers, gently stretch dough to edges of baking sheet. Bake until golden, puffed and crisp, about 8 minutes. Remove from oven. Top with 1/2 cup mozzarella, 1/4 cup Gorgonzola, 1/4 cup Parmesan and 1 teaspoon garlic. Return cracker to oven; bake until cheese melts and bubbles, about 4 minutes. Remove from oven. Sprinkle with 1 tablespoon each of parsley and green onions. Remove cracker from baking sheet. Cool baking sheet. Repeat with remaining dough, cheeses, garlic, parsley and onions. Break warm crackers into pieces.